Exciting endive

This is a marvellous and very flexible thing to do with endive or chicory (or are they the same thing?) that you can adapt for vegetarians or carnivores. It's also very easy to prepare ahead and doesn't take long to cook.So, this principle is based on a lovely thing I found in Ottolenghi: The Cookbook, where you caramelise the cut face of some endive, slather it with a creamy mixture and then