West country Chicory

(SERVES 6)

• 3 heads chicory (Belgian endive)
• 6 slices low-fat processed cheese
• 6 thin slices lean ham (from a packet)
• 15 g ½ oz/1 tbsp low-fat spread
• 1 small cooking (tart) apple, sliced
• 300 ml/ ½ pt 1 ¼ cups medium sweet cider
• 15 ml/1 tbsp cornflour (cornstarch)
• Salt and freshly ground black pepper
• Chopped parsley

Cut a cone-shaped core out of the base of each chicory head, then halve lengthways. Wrap each in a slice of cheese, then a slice of ham. Lightly grease a large, shallow flameproof dish with low-fat spread. Spread the apple over. Lay the wrapped chicory in the single layer on top. Pour over the cider. Cover with the foil or a lid and bake in preheated oven at 180degree C/350degree F/gas mark 4 for about 30 minutes or until the chicory and plates are tender. Carefully transfer the chicory to warmed serving plates. Blend the cornflour with the little water and stir into the cider and apples. Bring to the boil and cook, stirring, for 1 minute until thickened and clear. Season to taste. Spoon over the chicory and serve garnished with chopped parsley.