Creamy Celery Gratin

We are harvesting celery from the tunnel this week, let your celery take the centre stage in this delicious dish. The wine and sauce make a intense sauce, while the nutty breadcrumbs provide a satisfying crunch.

Celery trimmed
50g butter
1 onion, thinly sliced
2 bay leaves
100g breadcrumbs
50g walnut, roughly chopped
75ml white wine
250ml vegetable or chicken stock
100ml double cream
25g grated parmesan

1. Cut any thick celery stalks in half, trim all of it into thumb sized lengths, then wash and leave wet. Melt half the butter in a large frying pan, then add the celery, onion and bay leaves. Season, cover, then cook over a medium heat for about 30 minutes, stirring occasionally to stop the onions catching.
2. Meanwhile prepare the breadcrumbs. Melt the remaining butter in a separate pan, then toss the crumbs and walnuts, stirring often until lightly golden and toasted. Set aside.
3. Heat grill to medium. When celery is tender, turn the heat right up, pour in the wine and stock, then reduce by two-thirds. Pour in the cream, then reduce for a final few minutes until you have a syrupy sauce. Check the seasoning, tip into a oven proof dish, then scatter with breadcrumbs and parmesan. Grill for 2-3 minutes until the sauce bubbles. Let sit for 5 minutes before serving