Endive with pancetta

Serves 6-8

I love bitter vegetables – give me a plate of these, with a tiny slice of turkey on the side, and I'd be happy.

2 tbsp wholegrain mustard
50g/2oz roasted walnuts, chopped
2 tbsp white-wine vinegar
1 garlic clove, crushed
2 tbsp olive oil
25g/1oz butter
6 heads endive, halved lengthways
12 slices pancetta
Handful fresh white breadcrumbs

In a large bowl, mix the mustard, walnuts and white-wine vinegar with the garlic and half the olive oil. Set aside.

Heat the rest of the oil and the butter in a large non-stick frying pan over a medium heat. Add the endive, cut-side down, and cook for 2 to 3 minutes, until starting to soften and colour.

Remove from the heat then toss the endive with the dressing, making sure it doesn't break up. Allow to cool for a few minutes.

Preheat the oven to 180C/350F/Gas4. Wrap each endive half with a slice of pancetta.

Transfer to a baking dish, cut-side up, scatter with the breadcrumbs, pour over any remaining dressing, and cook for 25 to 30 minutes or until the pancetta is crisp and the crumbs are golden.