starter | serves 8

“My Dad used chicory to make stuff look good all the time at the pub, but I never really saw anyone eat it,” says Jamie. “It makes such an exciting salad though.”

1. Snap the chicory or endive leaves apart, wash well then spin dry. Toast the walnuts in a pan on a medium heat until turning golden, then add the honey to the pan and give it a shake so they get evenly coated. Remove from the heat and set aside to cool.
2. For the dressing, chop the garlic and anchovy as finely as you can then put in a bowl with a good pinch of salt and black pepper, the yoghurt, a generous drizzle of oil and the lemon juice. Taste to check the seasoning, then finely chop the herbs and add them. Cut the apple into matchsticks, and toss through the dressing and the endive and cooled walnuts.