1 kilo of good quality Belgian chicory seems a lot for 2p, but not for us😉.
Remove the hard end of the chicory. Cut in halves. Heat a low pan ( which can also be used in the oven. Melt 20 grams of butter. Bake the chicory, 1 sliced shallot and 4 chopped garlic cloves, 125 ml of white wine, 50 ml of water and some salt. Close the pan. Allow to simmer for approximately 20 minutes. Stir now and again.
Melt 40 grams of butter in a sauce pan. Add 40 grams of flour and bake. Once you smell the typical cookie smell, add 500 ml of fat milk while stirring. Add a few bay leaved and a few stems of fresh thyme. Add some vegetal stock powder and a pinch of chili powder. Stir until you obtain a thickened perfect bechamel sauce. Pour the sauce on the chicory. Spread 100 grams of brie or similar cheese ( remove the edges).
Bake the dish in the oven at 200° for 20 minutes until golden brown.
Serve with a green salad.