2 x 140g packs red chicory, halved lengthways
300g new potatoes, halved
15g Gruyère, grated
10g dried Cooks’ Ingredients Breadcrumbs
2 sprigs thyme, leaves only, roughly chopped
1 tbsp light mayonnaise
4 anchovy fillets in extra virgin olive oil, finely chopped, plus 1 tbsp oil from the jar
½ lemon, juice
5g chives, finely chopped
25g rocket leaves, to serve
1. Preheat the oven to 200ºC, gas mark 6. Lay the chicory, cut-side up, in a baking dish and dot with the butter. Season. Add 1 tbsp water to the dish then cover with foil and bake for 20 minutes. Bring the potatoes to the boil in a large saucepan of lightly salted water for 15 minutes or until tender. Drain.
2. After 20 minutes, remove the foil from the chicory and scatter with the Gruyère, breadcrumbs and thyme. Continue to cook uncovered for another 10 minutes.
3. Combine the mayonnaise, anchovies, anchovy oil, lemon juice and chives in a large bowl. Season. Add the drained potatoes and toss to combine. Divide the chicory between 2 plates and serve the potato salad and rocket alongside.
Buying anchovies in a jar reduces waste as you only have to use what you need. If you use canned anchovies, put the unused fillets and the oil they come with into a dish, then immerse them by topping up with extra virgin olive oil. Cover and chill until needed. The oil will solidify and become opaque, so return to room temperature before use.