Thanks folks
Tender sweet cabbage sounds like a good bet to try. I suppose I was more interested in trying replicate the chicory's texture as it cooked down in the pot.
Plus, if I buy lots that'll be a good reason to make some kimchi to fill two currently empty 1 litre cheapo Tesco (£2.75 each), Bormioli Rocco 'Fido' jars
I'd never considered pot roasting lamb shoulder before. There's a proper butcher's shop (with a striped awning and fake strips of plastic grass adorning the window) in a village where I attend a dentist - Penrhyndeudraeth*, who only butchers and sells local Snowdonia mountain or marsh lamb. I rarely eat meat these days for a myriad reasons, minor part of which is the idea of buying factory farmed plastic shrink wrapped 'stuff' from 'supermarkets' ain't at all compelling!
Doesn't endive have an aniseed taste you might wish to replicate?
It's been years since I ate endive (and most likely raw in a salad down in France with pears, cheese and wine kinda, I don't remember the anise subtlety?
* a village (and hill out of) apparent to the the Bryan Chapman riders?