Ingredients
- For the chicory orange jam
- 25g/1oz
butter - 1
onion, roughly chopped - 1 clove
garlic, chopped - 5 heads
chicory, finely sliced - 2
oranges, zest and juice only - 150g/5¼oz
caster sugar - 250ml/8 3/4fl oz dry
white wine
- 25g/1oz
- For the salad
- 4 small
goats’ cheese rounds - 4 slices
white bread, lightly toasted - 20g/ 3/4oz
butter - 1
apple, peeled and cut into wedges - 75g/2½oz cooked
beetroot, cut into wedges - 50g/1 3/4oz
rocket salad - 25g/1oz
walnut halves - 2 tbsp vinaigrette
- 4 small
Preparation method
Heat a large heavy-based saucepan until hot, then add the butter.
Add the onion and garlic and fry for 2-3 minutes. Add the chicory and remaining ingredients. Bring to the boil, reduce the heat and simmer for 45 minutes, stirring occasionally, until thick and caramelised.
Preheat the grill until hot.
Place the goats’ cheese onto the toast and grill until golden and bubbling.
Heat a frying pan until hot then add the butter and apple and sauté until golden brown. Set aside and cool.
To serve, place the jam in the centre of a serving plate. Top with the goats’ cheese toast. Spoon the apple, beetroot, walnuts and rocket leaves around.
Drizzle the vinaigrette over the top.
Required techniques
James Martin recipes from Saturday Kitchen
Less than 30 mins preparation time
30 mins to 1 hour cooking time
Serves 4
