• 2 celery hearts
  • 150ml dry white wine
  • 150ml chicken stock
  • 6 black peppercorns
  • 2 bay leaves
  • 1 tsp lemon juice
  • 40g butter


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Trim the stalks to around 12cm from the base of each celery heart. Reserve any loose stalks from the outside and keep for future use – maybe a bloody Mary. Cut the brown base off the bottom in a thin sliver, being careful to keep all the stalks attached and intact. Cut the hearts into quarters, or halves, lengthways. Place in a shallow, rectangle ovenproof dish (a lasagne dish is ideal).

  • STEP 2

    Pour over the wine and chicken stock. Scatter with peppercorns and bay leaves. Sprinkle with lemon juice, dot with butter and cover the dish with foil.

  • STEP 3

    Bake for 1½ hours or until the celery is very tender. Perfect with roast pheasant, or chicken, remembering that the celery juice can be incorporated into the gravy.


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