Preheat the oven to 400°F (200°C) mark 6 and turn on the grill ready for use.

Trim and rinse the chicory then cut each head lengthwise in half and place cut side uppermost in a single layer in a lightly oiled gratin dish. Season and sprinkle with the olive oil.

Place the curd cheese in a large mixing bowl and blend in the egg yolk with a wooden spoon; add about 1 tbsp chives snipped with kitchen scissors, the grated cheese, salt and pepper. Stir well and then mould into flattened oval shapes.

Grill the bacon until crisp; drain off all the fat. Place the gratin dish containing the chicory under the very hot grill for 8 - 10 minutes, turning the chicory pieces halfway through the cooking time.

Transfer the gratin dish to the preheated oven for 5 minutes. By now the chicory will have wilted and softened; fold each one in half so that the cut sides meet and place a piece of crispy bacon on top of each chicory half, then fill the spaces with the cheese and chive dumplings.

Return the gratin dish to the oven for 4-5 minutes while you melt the butter in a saucepan.

Pour the butter over the dumplings and serve.