RECIPES USING CELERY RECIPES

Steps:

• 1. Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.
  2. Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.
  3. Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.
  4. Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!).
  5. Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
  6. Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.
  7. Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.

Steps:

• 1. Peel the carrots and trim the fennel. If you're using beetroot or celeriac, peel these. Remove the outer leaves of the cabbage, if using.
  2. Shred the carrots, fennel, and your choice of radishes, beetroot, turnip or celeriac on a mandolin (use the guard), or use the julienne slicer in your food processor. Put the veg into a mixing bowl.
  3. Peel the onion and shallot, and slice as finely as you can, along with the cabbage, if using. Add these to the bowl of veg.
  4. In a separate bowl, mix half the lemon juice, a lug of extra virgin olive oil, yoghurt and mustard. Pick the herb leaves and chop, then stir into the dressing.
  5. Pour the dressing over the veg and mix well to coat everything. Season to taste with sea salt, freshly ground black pepper and the rest of the lemon juice, if you like.
  6. Really delicious served with thinly sliced leftover roast lamb, pork or rare roast beef, drizzled with extra virgin olive oil.