Creamy celery gratin

• celery↗2

  heads, trimmed

• butter↗50g g
• 1 onion↗

  thinly sliced

• bay leaves↗2
• breadcrumb↗100g g
• walnut↗50g g

  roughly chopped

• white wine↗75ml ml
• vegetable or chicken stock250ml ml
• double cream↗100ml ml
• grated parmesan25g g

  (or vegetarian alternative)

Step-by-step instructions

1. 1

   Cut any thick celery stalks in half, trim all of it into thumb-size 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 mins, stirring occasionally to stop the onions catching.

2. 2

   Meanwhile, prepare the breadcrumbs. Melt the remaining butter in a separate pan, then toss in the crumbs and walnuts, stirring often until lightly golden and toasted. Set aside.

3. 3

   Heat grill to medium. When the 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 mins until you have a syrupy sauce. Check seasoning, tip into an ovenproof dish, then scatter with the breadcrumbs and Parmesan. Grill for 2-3 mins, until the sauce bubbles. Let it sit for 5 mins before serving.