New to me from Blaencamel Farm this week is Catalan Chicory. Like a cultivated dandelion, it’s a slightly bitter, astringent green needing a quick blanche to cope with any toughness in the stems followed by a glut of good olive oil and a light seasoning of salt and lemon. Delicious as a side, plonked on top of a pile of pasta or, as I’m doing this weekend, used as a foil to the richness of duck egg and fried potatoes. Keeping it Catalan with Romesco sauce too. Full menu here.