Caramelised endive with Serrano ham from Ottolenghi - The Cookbook (page 49) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Stephenn31 on October 13, 2025

    I made this for Thanksgiving and it was an excellent side. Loved the endive with the topping and serrano ham. Will make again.

  • Ganga108 on March 02, 2022

    The bitter tang of Belgium Endive is a wonderful contrast to our normal fare. Today, it is partially cooked on a pan and then finished in the oven with a creamy cheesy breadcrumb topping. We left the ham off for a vegetarian version. This is an ideal dish to prepare ahead. Get it ready to pop into the oven, then it is a quick dish for lunches or a quick dinner side dish.

  • FJT on August 15, 2019

    Absolutely delicious - I caught my husband licking his plate clean in the kitchen! I subbed 1 tbsp of Herbes de Provence for the thyme and I used prosciutto instead of Serrano ham because that’s all I could get at my local supermarket.

  • mirage on June 26, 2010

    Wow!

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