LEARN TO LOVE…

... celery – the MF way

TURKEY AND CELERY CHOWDER

INGREDIENTS (SERVES 4) 2 celery sticks, finely chopped / 3 potatoes, peeled and diced / 1 carrot, sliced / 2tbsp sunflower oil / 1 red onion, chopped / 450g turkey steak, diced / 25g plain flour / 700ml chicken stock / 100g sweetcorn / 100g frozen peas / 300ml double cream / Salt and pepper TO MAKE Boil the potatoes and carrots until tender. Drain, then remove a quarter of the potatoes and mash. Heat the oil in a pan, add the onion and cook over low heat for 5min. Add the carrot, celery and turkey and cook for 5min, stirring frequently. Mix the flour with a little stock and add to the pan with the rest of the stock and the mash. Cook, stirring, until thickened and smooth. Simmer for 5min. Stir in the sweetcorn, peas, cream, potato and seasoning. Simmer for 5min. BRITISHTURKEY.CO.UK

JAMBALAYA

INGREDIENTS (SERVES 4) 2 celery sticks, chopped / 2tbsp rapeseed oil / 8 chicken thigh fillets / 1 onion, sliced / 2 garlic cloves, crushed / 1 red pepper, chopped / 1 green pepper, chopped / 1tsp chilli powder / 1tsp ground ginger / 300g rice / 400ml chicken stock / 2tbsp soy sauce / 400g canned chopped tomatoes / 1 sprig thyme / 100g cooked prawns

TO MAKE Heat the oil in a large casserole dish. Add the chicken and brown, then set aside. Cook the onion for 2-3min. Add the garlic, celery and peppers and cook for 3-4min. Add the chicken, chilli powder and ginger and stir. Add the rice, stock, soy sauce, tomatoes and thyme. Stir well, scatter the prawns on top, then cover and leave to cook for 20-25min or until the rice is cooked. Check after 1015min and add a little hot water if needed. KIKKOMAN.CO.UK

LENTIL RAGU

INGREDIENTS (SERVES 2) 1 celery stick, diced / 1tbsp olive oil / 1 onion, chopped / 1 carrot, peeled and diced / 1 garlic clove, crushed / 200g canned lentils / 200g chopped tomatoes / 1tbsp tomato purée / 1tsp dried oregano / 1tsp dried thyme / 400ml veg stock / 150g wholemeal pasta / 50g parmesan, grated

TO MAKE Heat the oil and cook the onions, garlic, carrots and celery for 10min over a medium heat. Stir in the tomatoes, purée, herbs and stock and simmer for another 15min. Add the lentils and leave over a low heat while you cook the pasta according to packet instructions. Mix the pasta and sauce and serve topped with grated parmesan. KAROLGLADKI.COM