4 medium heads chicory, halved 3/4pt/425ml vegetable stock salt and freshly ground black pepper For the sauce: 1oz/25g butter 1oz/25g flour 1/2pt/300ml milk 1 tsp. mild mustard 2oz/50g Gruyere cheese, grated 1 Tbs. vodka or gin sprig of parsley to decorate
Instructions
1) Place chicory halves in a pan, cover with vegetable stock, season and cook until just tender-about 20 minutes. Drain thoroughly and blot on kitchen paper.
2) In another pan melt the butter and stir in flour. Cook for 1 minute.
Take off the heat, then gradually add milk, stirring. Return to a low heat and continue stirring until sauce thickens. Add mustard and cheese, stir until cheese has melted. Stir in vodka or gin. Pour sauce over chicory in ovenproof dish. Decorate with parsley.
3) Pop under a hot grill for a couple of minutes to brown.
