DAILY DINNERS

Using a small sharp knife remove a "cone" of the core from the base of the chicory, then simmer them in the vegetable stock with 1 tsp lemon juice for 20-25 mins, until tender.

Make a cheese sauce with the butter, the flour, the mustard, the milk and 125g grated cheddar.

Drain the chicory, then wrap each head in a thick slice of cooked ham and set in a gratin dish. Cover with the sauce and sprinkle 50g of the grated cheddar over the top. Bubble under a hot grill for 5 or 10 mins or until golden. Serve with grilled tomatoes and bread.