Day 170: baked, bitter wedges

I’m literally leaving you with a photo today and then getting on my two-page list of chores, before popping out to give our Goddaughter a big hug for her birthday.

The third and final pick for my haul of radicchio, sourced from our recent trip to London, is Nigella’s Roast Radicchio with Blue Cheese; baked, bitter wedges of reddy-purple perfection flecked with sharp, salty stilton and a contrasting - but complementary - sweet-tartness from a sprinkling of balsamic vinegar.

Nigella’s Roast Radicchio with Blue Cheese

I totally missed balsamic vinegar when listing the list of ingredients to write my shopping list; in place of it I thinned down some balsamic glaze - that I’ve had in the fridge for probably two years (it’s still perfectly fine) - with a little red wine vinegar. I also had a few (rather infuriating) issues getting the crumbly stilton to adhere to my rocking wedges of radicchio, so I crumbled the stilton and then stuffed it in between the tightly packed layers.

Served, as suggested in Simply, on peppery watercress, scattered with the pine nuts, and a bowl of La Ratte fingerlings - bathing in a golden elixir of melted butter and garlic chives - on the side. What a glorious treat!

You can find the recipe for this one on p14 of Simply Nigella. The listing on nigella.com is here, though the recipe is currently not published.