|Satan's own vegetable|
Instructions:Firstly, and most importantly, cut out the base of the chicory to remove the hull. If you leave this bit in, your chicory will taste very, very bitter.
Put the chicory in lightly salted boiling water for between 10 and 15 minutes, until they are soft.
Put on the grill.
While this is going on, you can make the sauce. Make a roux by melting some butter in a pan, adding flour and milk as if making Béchamel.
Add nutmeg and pepper, then fold in most of the cheese until fully melted into the sauce.
Once the chicory is soft, remove it and roll it in the ham slice.
Repeat until all of the pieces are wrapped in ham. Put the ham-wrapped chicory in a decently-sized deep baking tray.
Pour the sauce over the top until totally covering the chicory.
Use some more of the cheese to grate over the top and sprinkle with black pepper.
Put it under the grill for a good 10 to 15 minutes, or until the top is a nice speckled dark pattern.
Serve with mashed potatoes or equivalent.
Invite a Belgian or two round to eat, and you won't have to throw a lot of it away!