Dr Michael Mosley’s baked chicory with prosciutto

Chicory roots are one of the best sources of soluble fibre, supporting gut health and, by association, boosting mood. A light, flavoursome dish.

baked chicory with proscuitto
Image: Alex Smith. Styling: Phil Mundy


395 calories per serving

1 tbsp extra virgin olive oil, plus extra for greasing
2 large heads chicory (each around 150g)
4 thin slices prosciutto or parma ham (around 55g total weight)
40g walnut halves, roughly chopped
25g parmesan, finely grated
2 tsp cider vinegar or white wine vinegar, or lemon juice

1. Preheat the oven to 200C/180C fan/gas 6. Lightly oil a small baking tray.

2. Trim a slim sliver off the base of each head of chicory and cut in half lengthwise. Place cut side down on the baking tray and bake for 18-20 minutes, or until just tender.

3. Take the tray out of the oven, turn the chicory over and drizzle with the oil. Drape the prosciutto over the top and sprinkle with the walnuts and parmesan. Bake for a further 5-8 minutes, or until the walnuts are lightly toasted and the cheese is melted and beginning to brown.

4. Divide between two warmed plates, drizzle with the vinegar or lemon juice, season generously with freshly ground black pepper and serve.

Buy the book with a 40 per cent discount

Fast Asleep: How to Get a Really Good Night’s Rest by Michael Mosley is published by Short Books, price £9.99. To order a copy for £5.99 with free p&p until 30 April, go to mailshop.co.uk or call 01603 648155.