Thanks for the recipes
I HAVE just cooked endive tatin for lunch – the featured recipe in the March edition.
I was very good and followed the recipe to the letter. The chicory is better interleaved than trying to point it in to the centre. But the end result was delicious. I served it with oven-baked quartered tomatoes sprinkled with olive oil, balsamic vinegar, a bit of sugar syrup, mixed herbs, salt and pepper. The colour complemented the rather drab endive off-brown finish. The advantage is that you can put the tomatoes in to cook while heating up the oven, so saving heat and time. My congratulations to the author of the recipe.
Sara DOBSON, by email