braised chicory

The arrival of bitter leaves in the shops is a signal for me to get the anchovies out. I think the salt smoothness of these flavour-packed larder gems is the perfect foil for bitter, charred winter leaves.

I’ve used chicory, but radicchio would work well, and if you want to forgo the charring and just drizzle the anchovy dressing on top – and there would be no judgement here I assure you – a frissee lettuce would be perfect.