Ingredients

• 25g/1oz butter
• 1 onion
• roughly chopped
• 1 clove garlic
• chopped
• 5 heads chicory
• finely sliced
• 2 oranges
• zest and juice only
• 150g/5¼oz caster sugar
• 250ml/8 3/4fl oz dry white wine
• 4 small goats' cheese rounds
• 4 slices white bread
• lightly toasted
• 20g/ 3/4oz butter
• 1 apple
• peeled and cut into wedges
• 75g/2½oz cooked beetroot
• cut into wedges
• 50g/1 3/4oz rocket salad
• 25g/1oz walnut halves
• 2 tbsp vinaigrette

Directions

• Heat a large heavy-based saucepan until hot
• then add the butter.
• Add the onion and garlic and fry for 2-3 minutes. Add the chicory and remaining ingredients. Bring to the boil
• reduce the heat and simmer for 45 minutes
• stirring occasionally
• until thick and caramelised.
• Preheat the grill until hot.
• Place the goats' cheese onto the toast and grill until golden and bubbling.
• Heat a frying pan until hot then add the butter and apple and sauté until golden brown. Set aside and cool.
• To serve
• place the jam in the centre of a serving plate. Top with the goats' cheese toast. Spoon the apple
• beetroot
• walnuts and rocket leaves around.
• Drizzle the vinaigrette over the top.