PIGS' CHEEKS

Place a pan on the heat, add a knob of butter and stew the chicory in it.

When the chicory starts to take on some color, add a splash of water and place a sheet of baking paper on the pan.

Let the chicory simmer gently. Check regularly to see if it is cooked.

Once cooked, drain it in a colander (with a container underneath to catch the liquid to use later).

Meanwhile, cook the potatoes in a pot of lightly salted water. Drain them and return them to the pot.

Briefly put them back on the heat to dry out the potatoes slightly while stirring.

Remove from the heat and add a knob of butter. Mash the potatoes into a puree and add a splash of milk.

Season with pepper, salt, and freshly grated nutmeg. Keep warm.

Wrap the chicory in the ham and place them neatly side by side in a baking dish.

Put a pot or pan with high sides on the heat and melt a good knob of butter in it.

Add the flour and stir. Let it cook for a bit and then gradually add milk until you have a nice thick sauce (the sauce will thicken even more by adding cheese).

Pour in the cooking liquid from the chicory and stir. Add the cheese and let it melt while stirring.

Add a teaspoon of your favourite Bister mustard and a little lemon juice.

Stir and season with pepper, salt, and freshly grated nutmeg.

Make sure the cheese sauce is thicker than you ultimately want it to be because the liquid remaining in the chicory will further thin the sauce in the baking dish.

Pour the cheese sauce over the chicory rolls and top the baking dish with grated cheese.

Place under a hot grill for about 10 minutes or until you get a nice golden crust.