Buttery braised endives (Endives braisées)

1. Trim the endives, remove any damaged outer leaves and halve them lengthways (cutting out the bitter base of the core).

2. Melt the butter in a pan and brown the endives cut-side down over medium heat until golden.

3. Sprinkle with a little sugar to caramelise and soften their bitterness, then drizzle with lemon juice.

4. Season with salt and pepper and pour in a little water.

5. Cover and braise over low heat for about 20-25 minutes until the endives are completely tender and the juices reduce to a syrup.

6. Serve the caramelised, glossy endives drizzled with their braising juices.

Tip: Endives are bitter – a little sugar and the lemon juice balance them, while the butter gives them a silky caramel. Braise slowly so they are meltingly tender but not falling apart.