Waterloo recipes, or at least those with a nod to the Duke and Napoleon are at the heart of food that can be eaten this June. Trumpet victory with delicious Belgian endive. Or embark on the last of the season’s best of British asparagus.

WATERLOO RECIPE: BRAISED BELGAIN ENDIVE WITH WATERCRESS AND HAM SAUCE

Serves 4
For the breadcrumbs
■ 1 tbsp butter
■ 1⁄2 tbsp olive oil
■ 6 tbsp fresh breadcrumbs
■ 1 clove garlic, finely chopped
■ 1 tsp dried herbs
■ Fine zest of half a lemon
For the endives
■ 2 Belgium endives
■ 25g (1oz) butter
■ 1 tbsp olive oil
■ 150ml (5fl oz) stock (ham, chicken or vegetable)
For the watercress sauce
■ 50g (2oz) watercress
■ 40g (11⁄2oz) butter
■ 1 tbsp plain flour
■ 300ml (101⁄2fl oz) milk
■ 4 thin slices baked ham, finely shredded
■ Salt and pepper

Belgium endive (also known as chicory) is a familiar ingredient in salads, however, it’s also delicious cooked. This waterloo recipe makes a superb side dish for a lunchtime spread.
To make the breadcrumbs, melt the butter with the olive oil in a pan on a medium heat. Add the breadcrumbs, garlic and dried herbs. Fry for a couple of minutes, moving the breadcrumbs around, until crisp and golden. Take off the heat, add the lemon zest then leave to one side.

Next, slice the Belgium endives for the waterloo recipe in half lengthways. In a frying pan, melt the butter with the olive oil on a medium heat. Fry the chicory on all sides until lightly caramelised.

Add the stock (you can use ham, chicken or vegetable, all work equally well) to the pan and cook out so the liquid has evaporated and the chicory is soft. Once cooked, keep warm until ready to serve.

To make the Waterloo recipe watercress sauce, chop the watercress finely and leave to one side. Melt the butter with the flour in a pan on a low heat. Slowly whisk in all the milk and then cook, whisking continually, still on a low heat, until smooth and thickish.

Finally add the chopped watercress, shredded ham and season with salt and pepper (keep warm until ready to serve).

To serve, make a pool of watercress sauce on a warm serving plate, layer the Belgium endive on top and scatter on the breadcrumbs.