Turn up the heat under your griddle pan to really high.

Cut the chicory hearts in quarters lengthways.

Place the chicory wedges face down on to the hot griddle pan and cook for 2-3 minutes or until charred.

Scatter the griddled chicory on your plate.

Top with thinly sliced apple, crumbled blue cheese and walnut pieces.

Finally drizzle with balsamic glaze to taste.

First throw on the green beans and fennel.

Griddle for 2-3 mins or until then begin to brown. Give the pan a shake then add in the cherry tomatoes and chicory.

Griddle for a further 2 mins before turning over the vegetables.

Once the vegetables have cooked through serve on a plate and drizzle with balsamic glaze. Serve hot!