Or more simply put - Trevise. This vividly purple vegetable is related to the round radicchio and chicory.

When roasted gently it has a deep bitter-sweet flavour, and its leaves catch the juices from whatever is cooked in the pan with them. We have roasted these simply with garlic, thyme and olive oil.

Great eaten at room temperature as part of an antipasto or warmed as a side to meat or fish.

• Serves 2-3; approx. 400g