These Clementine glazed endives should be considered a winter staple.The result is an exquisite, buttery, tender, juiciness that is so delicious!

(Serves 6-8)


3 Medium Sized Endive
3 Clementines
200g Butter
3 Cloves garlic
4 Sprigs Thyme
500ml Chicken Stock
Salt & Pepper


Preheat you Siemens 4D combi oven on a high heat of 200°C

Remove any damaged leaves, slice in half length ways

In a large braising pan melt your butter with your thyme and garlic, add your endive to the pan and roast until a beautiful golden brown colour

De-glaze with your clementine by squeezing all the juice over your endive

Add your chicken stock and reduce the liquid on a low simmer until a golden succulent syrup forms and your endive is juicy and tender

Reserve the syrup and serve the endive as a side for any main dish, highly recommend with my 6 hour Roasted Pork Belly recipe