Bring a large, deep pan of lightly salted water to the boil. Trim 6 medium-sized heads of white chicory, discarding any discoloured leaves. Lower the heat so the water just simmers, then cook the whole heads of chicory for about 7 or 8 minutes until they are just starting to soften.
In the empty chicory pan, warm 600ml of milk in a saucepan until it almost reaches boiling point, then remove from the heat. Using a medium-sized saucepan, melt 50g of butter then, using a wooden spoon, stir in 50g of plain flour.
Heat the oven to 200C/gas mark 6. Season with salt and pepper, 2 tbsp of smooth Dijon mustard and a good pinch of smoked paprika. Drain 2 x 400g tins of haricot beans and stir them into the sauce.
Place the heads of chicory in a large baking dish or roasting tin. Spoon the haricot bean sauce over the chicory, then finish by scattering the reserved cheese over the surface. Bake for 35 minutes until bubbling.
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