Serve Justine Schofield’s witlof dish with salt, nutmeg and pepper.


  • 4 witlof (endive)

  • Juice of ½ an orange

  • 30g butter

  • 4 slices of doubles smoked ham

  • ¾ cup gruyere cheese grated

  • Béchamel Sauce

  • 30 g plain flour

  • 30 g butter or margarine

  • ½ litre milk

  • Salt, nutmeg & pepper


  • 1.

    Preheat the oven to grill

  • 2.

    Peel the witlof of any outer leaves

  • 3.

    Melt butter in a wide braising pan over medium low heat. Lay endives in one layer in the pan. Sprinkle salt, pepper and orange juice over the endive. Cook for 15-20 minutes. A knife stuck easily into the core should tell you they're done. Remove from pan.

  • 4.

    Wrap a slice of ham around each witlof and lay them in a baking dish.

  • 5.

    Pour the béchamel sauce on top of the wrapped witlof and sprinkle the grated gruyere cheese all over.

  • 6.

    Bake it for about 4 minutes until golden brown.

  • Béchamel sauce:

  • 1.

    Melt the butter in a sauce pan at medium heat. Add the flour into the melted butter and stir it well with a wooden spoon. Continue to stir vigorously until you obtain a mousse like mixture.

  • 2.

    Stir in the milk a little at a time (make sure it's well incorporated), stir vigorously to avoid getting lumps.

  • 3.

    When half the milk is incorporated, start adding larger amounts milk, stirring constantly (I use a whisk at this stage).

  • 4.

    Whisk it until it thickens.

  • 5.

    Season it with salt, nutmeg and pepper.


Preparation Time: 30 minutes

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