[wcm_nonmember]<!– –><div style=”text-align: center”><!– –><img src=”https://cdn.sorted.club/wp-content/uploads/2019/07/055A6276.jpg” alt=”” scale=”0″ style=”max-width: 30%; margin-top: 20px”><!– –><!– –><h2><!– –>Unlock this Recipe<!– –></h2><!– –><p style=”padding-bottom:25px”><!– –>Recipes from the ‘Hero Veg’ book are only available to members<!– –></p><!– –><a class=”et_pb_button et_pb_button_0 et_pb_module et_pb_bg_layout_light” href=”/product/digital-club-membership/”>join the club</a><!– –></div><!– –><!– –>[/wcm_nonmember]<!– –><!– –>[wcm_restrict]<!– –><!– –>

Bittersweet Chicory with Apple + Cherries
Bittersweet Chicory with Apple + Cherries
Bittersweet Chicory with Apple + Cherries
50 g walnut halves
75 g cherries
2 chicory
2 tbsp caster sugar
100 ml bourbon whiskey
50 ml kirsch
1 tbsp bitters
50 g soft light brown sugar
2 sprigs rosemary
2 sprigs thyme
1 Pink Lady apple
  1. Preheat the oven to 180°C. Tip the walnut halves onto a baking tray and toast them in the oven for 5 minutes. Carefully cut the cherries in half and remove the stones. Halve the chicory and remove the cores and the outermost leaves.
  2. Scatter the caster sugar over the cut sides of the chicory. Put a frying pan over a high heat and add the chicory. Fry for 5 minutes to caramelise well then pour in the bourbon, kirsch and bitters. Add the brown sugar, rosemary, thyme and cherries. Cover the pan with a lid and cook for 5 minutes until the chicory is tender. Remove the chicory, turn the heat up and let the liquid bubble for 5 minutes until it becomes a sticky sauce.
  3. Peel and core the apple. Dice it into 1⁄2cm cubes. Place 2 chicory halves onto each plate and top with the apple, cherries and walnuts. Drizzle over a little sauce.
<!– –><!– –>[/wcm_restrict]

next hero veg recipes