Chicory In Mustard Sauce

salt
150 ml/1/4 pint water
juice of 1 lemon
4 heads of chicory, trimmed
1 tablespoon polyunsaturated vegetable oil
scant 1 tablespoon plain wholemeal flour
150 ml/1/4 pint vegetable stock
scant 2 tablespoons made mild mustard
1 tablespoon chopped dill

Salt the water, add the lemon juice and bring to the boil. Add the chicory heads, lower the heat and cook for about 10 minutes. Drain, reserving the cooking liquid.

Heat the oil in a small pan, stir in the flour and cook until golden. Gradually add the reserved €¢ cooking liquid and the stock, stirring constantly. Add the mustard and bring to the boil, stirring constantly. Add the par-cooked chicory and cook for a further 10 minutes over a very low heat until just tender.

Transfer to a warmed serving dish and sprinkle with the chopped dill. Serve immediately. SERVES 4