Ingredients

500g

of organic celery, trimmed and washed with strings removed

100ml

organic full fat milk

1/2 tsp

Steenbergs Organic natural sea salt

150ml

organic double cream

5 tbsp

Wensleydale cheese, freshly grated

1/2 teaspoon

organic nutmeg, freshly grated

1/2 sp

organic black pepper, freshly ground

large free-range, organic egg yolks

1/4 tsp

organic cayenne pepper

This recipe for baked celery with cream, serves 4

Method

Preheat the oven to 190°C. Cut the celery into 5cm pieces and put them in a pan. Add the milk and sea salt. Cover and cook gently until al dente - this will take about 10 minutes.
Butter an ovenproof dish and put the cooked celery in this dish. Heat the double cream to boiling point in a milk pan. Remove the milk pan from the heat, add the Wensleydale, nutmeg, black pepper, a pinch of sea salt and the egg yolks. Beat well and then spoon over the celery.
Cook in the oven for 15 minutes. Sprinkle top with cayenne pepper and serve immediately.