To start, make the chicory root powder – this will make more than you need, but it will keep in an airtight container. You can also buy ready-made chicory root powder, but if you can make it yourself from scratch the flavour is much better. Preheat an oven to 170°C/gas mark 2. Peel the chicory root, cut it into chunks and slice it very finely on a mandolin. Roast the chicory root for 2 hours, frequently stirring. It will turn from white, to yellow, to light brown and so on – stop when it is roughly the colour of roast coffee beans. Leave to cool to room temperature then store in an airtight container – it’s best to grind the chips to a powder in a spice grinder shortly before using them (you will need 25g of powder for this recipe). Sieve the powder before using, and avoid breathing in the dust cloud!