The green or yellow varieties of celery are available all year round and are plentiful in summer, but it's the frost-hardy white celery that is available only in winter.
Nigel's spaghetti bolognese
Waldorf salad with grilled mackerel
Leek soup
Sweetcorn fritters with homemade ketchup
My favourite stuffing
Canary Mary
Celery sour
Tomato ragù
How to make beef stock
Vegetable stock
Celery should have crisp long stems attached to a sound base and the leaves should be vibrant and green. It should have tightly packed, firm heads with no brown patches on the outer layers.
Celery stalks need to be cut away from the base and washed thoroughly. Serve trimmed stalks raw with cheese, or chopped into salads to add a refreshing crisp bite. Chopped celery can also be used to flavour stuffing, soups, sauces and stews, or added to a bouquet garni and used in stock. Whole young stalks can be steamed or boiled. White celery is a most useful winter vegetable which, at a time when fresh herbs are scarce, can also be used to garnish and flavour dishes.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
