Remove any discoloured leaves and wash the endives.

Butter and season a shallow pan.

Place in the endives and sprinkle with the lemon juice.

Cover with buttered greaseproof paper and the lid.

Place in the oven at 175°C and braise for 30 minutes.

Remove from the liquid and place on a board. Cut in two lengthways and fold the top half underneath to form a triangular shape.

drain and shallow fry in hot butter until lightly coloured. Arrange in a vegetable dish, squeeze a little lemon juice over, sprinkle with chopped parsley, then mask with 100 g nut-brown butter.