Begin by boiling a large saucepan full of water. Prepare the chicory by slicing off the bottom end and removing the outer leaves, once the water is boiling add the chicory and boil for one minute. Strain the chicory in a colander and run cold water over them, then leave to drip dry. Once dry and cool, slice the chicory in half.

Pre-heat your oven to 200 degrees Celsius and set out a casserole dish that will fit the chicory next to each other. Add a twist or two of salt and pepper over the chicory. I then used my blender to grate the parmesan cheese as this saves a lot of effort (and grated fingertips). In a large bowl, pour in the crème fraiche light and add 125 g of the grated parmesan cheese, then use a spoon to mix the two together.

On a chopping board, dice the ham into small squares and add these to the chicory (or, you can wrap the chicory in the individual ham slices). Now pour over the mixed crème fraiche light/parmesan and use a spoon to spread the mix evenly across the chicory. Once done, add the remaining grated parmesan and bake in the oven for 15-20 minutes. While it is baking, remove the parsley leaves and chop finely. To serve, lift out the chicory onto plates with the sauce and finely add the chopped parsley on top.