Chicory in a green potato bed

Peel the potatoes, cut into cubes and cook until soft in boiling salted water.

In the meantime halve the chicory lengthways, place in a large pan with a little salted water, cover and cook for 5-10 minutes until just soft, then drain well. Cut the Emmentaler AOP in 7 mm thick slices. Cover 4 of the pieces of sliced chicory with a slice of cheese, top each with one of the remaining halves and then wrap in a slice of dry cured ham.

Drain the potatoes and push through a passe-vite. Finely chop the parsley, add to the potatoes along with the grated lemon peel and milk and mix well. Season to taste with salt and pepper. Put the mashed potato in a gratin dish, place the wrapped chicory pieces on top.

Brown in the centre of a 220 degree hot oven for about 10 minutes.