3 Ways with Endives: Culinary Tips from Breton Baker Richard Bertinet

Originally from Brittany in north-west France, Richard Bertinet trained as a baker from the age of 14. Today the UK-based chef is a best-selling author who makes regular TV appearances. Bertinet was named BBC Food Champion of the Year 2010 at the BBC Food & Farming Awards on 24 November 2010. The Bertinet Kitchen, the chef’s cookery school, opened in September 2005 in the centre of beautiful and historic Bath. Now a regular France Today contributor, Bertinet offers some seasonal chicory tips.

ENDIVE GRATIN

I used to love this as a kid – endive wrapped in ham, placed in an oven dish, well seasoned and topped with a lovely béchamel sauce with some gruyère on top. So simple and delicious.

ROASTED ENDIVE

Endive can be used as a salad ingredient or as a vegetable. For this easy oven dish, just roast with salt and pepper, a little oil and a pinch of sugar. Great with carrots and beetroot.

WALNUT AND BLUE CHEESE SALAD

A classic seasonal salad. Top red endive leaves with blue cheese (Roquefort, ideally), ripe pears and walnuts before serving with a simple dressing of olive oil and raspberry vinegar.

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From France Today magazine