DH usually makes this (I think I have made it once). The original recipe says it will feed 4-6 people, but after DH & I have had ours (we’ve never tried feeding this to the DC!), there’s usually only enough left over for one more person (I pop it in the freezer for me to enjoy another day) – are we really greedy pigs?
- 1 tin butter beans
- 2 large heads of chicory (Belgian endive or witloof), about 500g
- 50g butter
- 4 leeks (about 350g), sliced into 1cm/½in pieces
- 250ml vegetable stock
- 250ml port
- 2 tbsp soy sauce
- 2 tsp sugar
- 4 sprigs of rosemary
- 1 bay leaf
- 1 small red chilli, de-seeded and chopped, or ½ tsp dried chilli flakes
- sea salt and freshly ground black pepper
For the smoked cheese mash
- 3 or 4 medium/large floury potatoes, cut into equal-sized pieces
- 25g butter
- 100ml milk
- 200g naturally smoked cheese, cut into cubes
- sea salt
- Rinse and drain the beans.
- Cut the chicory lengthways into quarters, but do not trim off the base. Melt the butter in a large frying pan, add the chicory and cook, turning occasionally, until golden (about 10 minutes).
- Add the remaining ingredients, tucking in the rosemary and bay leaf. Bring to the boil, cover and simmer for 15 minutes. Turn the chicory over, increase the heat and cook for a further 10 minutes, until the leeks are tender and the gravy has thickened.
- Meanwhile, cook the potatoes in salted boiling water for about 20 minutes, until tender. Drain thoroughly and return to the pan and set it over a low heat for one minute to steam dry. Add the butter and milk and mash until smooth. Stir in the smoked cheese, let stand for two minutes, then add salt to taste.
- Spoon the potatoes onto warmed plates, top with the braised chicory and bean mixture and serve with the sauce poured over.