|1 head Fenland celery, washed, separated into stalks and cut into approx. 10cm lengths|
|400ml medium dry cider|
|2 tbsp cider vinegar|
|for the Parmesan topping|
|25g Parmesan cheese, grated|
|25g Panko breadcrumbs|
|2 tbsp parsley, finely chopped|
|1 tbsp olive oil|
Step by step
- Pre heat oven 200c/ 180c fan / gas 7. Grease an ovenproof casserole generously with butter, lay the Fenland celery in the dish, pour over the cider and vinegar, and cover with greaseproof paper generously coated in butter and then cover with foil.
- Place in the oven for 45 minutes, remove the foil and greaseproof paper. Mix together the parmesan, breadcrumbs, parsley and olive oil, sprinkle over the Fenland celery and cook for another 15-20 minutes until the topping is golden.
Cook’s tip: Fenland celery is a heritage variety of celery grown in the Cambridgeshire Fens. In 2013, Fenland celery was awarded Protected Geographical Indication (PGI) status and joined the ranks of Parma ham, Champagne and Melton Mowbray Pork Pies. Fenland celery is only grown in small pockets of Cambridgeshire, Suffolk and Norfolk using traditional farming methods. The deep, peaty soils in the Fens work towards giving Fenland celery its nutty-sweet flavour and paler colour. Fenland celery is available from October to December and can be found in Waitrose, Ocado, Wholefoods and Marks & Spencer.