Cut the endives length-wise and discard the outer layer if it is brown. Cut away any browned or bruised bits.

Melt the butter over a low heat, in a large non-stick frying pan. Make sure you have a lid for the pan.

Place the 6 endive halves in the pan and sprinkle them with a mix of lemon juice, salt and pepper, then turn the hear to medium.

Let the endives brown a little, for about 5 minutes, flipping them from one side to another.

Turn the heat back to low and slowly add the water into the pan. For extra flavour, you can use the same amount of stock (chicken or beef) if you have any available.

Cover the pan with the lid and let the endives soften thoroughly, for about 20-25 minutes. Serve hot - if there is any butter left in the pan, pour it over the endives once you moved them onto a serving platter.