Grilled Radicchio with Balsamic, Honey and Walnuts

Ten minutes, five ingredients, and it converts radicchio sceptics every single time.

1. Quarter two heads of Treviso radicchio lengthwise, keeping the core so the wedges hold together.
2. Brush with olive oil, season with salt and grill on a very hot pan for 2 minutes per side until charred at the edges and just wilted.
3. Warm 2 tablespoons of balsamic with 1 tablespoon of honey until syrupy.
4. Drizzle over the radicchio, scatter toasted walnuts and shavings of Parmesan.

The heat mellows the bitterness and the honey does the rest. Excellent next to grilled sausages.