knob of butter
1 tbsp sugar
4 chicory, cut in half length-ways
6 sprigs of thyme leaves
200g Gruyere, grated20g breadcrumbs
20g flaked almonds, toasted
olive oil


Preheat the oven to 200C.  Place a heavy, flat pan on a medium heat.  Add the oil, butter and allow to heat up.

Sprinkle the sugar, thyme and a pinch of salt over the chicory and place the halves, cut-side down, in the pan.  Do not move them for 3-5 minutes, or until they turn deep golden.  Remove from the heat.  Transfer the endive halves to a small ovenproof dish, arranging them cut-side up.  Sprinkle the cheese on top followed by the breadcrumbs and almonds and place in the oven to bake for 10 minutes, or until the cheese is golden.