Also known as endive, chicory has crisp, tightly packed leaves and a delicate, slightly bitter flavour. A forced crop, grown in darkness so it grows quickly in search of light, chicory has white leaves with pale yellow or red tips. Its distinctive, boat-shaped leaves make it perfect for stuffing, or for using as a crudité. Add it to salads for a bitter crunch, such as in a chicory, clementine and hazelnut salad. For an easy side, this simple caramelised chicory with orange and thyme recipe roasts the veg for extra smoky charred flavour.