Step 1

Bring a large, deep pan of lightly salted water to the boil.

Step 2

Trim the heads of white chicory, discarding any discoloured leaves.

Step 3

Lower the heat so the water just simmers, then cook the whole heads of chicory for about 7 or 8 minutes until they are just starting to soften. Drain and set aside.

Step 4

In the empty chicory pan, warm the milk in a saucepan until it almost reaches boiling point, then remove from the heat.

Step 5

Using a medium-sized saucepan, melt the butter then, using a wooden spoon, stir in the plain flour.

Step 6

Cook for three or four minutes, stirring almost continually, then slowly introduce the warm milk, a ladle full at a time. Keep stirring until you have a smooth sauce. If it is at all lumpy, give it a good seeing to with a balloon whisk.

Step 7

Heat the oven to 200C/gas mark 6.

Step 8

Season with salt and pepper, the smooth Dijon mustard and a good pinch of smoked paprika.

Step 9

Drain 2 x 400g tins of haricot beans and stir them into the sauce.

Step 10

Grate the cheese (I used Coolea) and mix most of it into the sauce, reserving a little for sprinkling over at the end.

Step 11

Place the heads of chicory in a large baking dish or roasting tin.

Step 12

Spoon the haricot bean sauce over the chicory, then finish by scattering the reserved cheese over the surface.

Step 13

Bake for 35 minutes until bubbling.