Celery mostarda

1. Sterilise a jam or Kilner jar by washing in warm, soapy water, rinsing and putting in a low oven (150˚C, gas mark 2) for at least 20 minutes, until ready to use. Peel any tough stringy layers from the outside of the celery stalks. Cut off the leaves and set aside to use in a salad. Cut each stalk in half lengthways, then finely chop.

2. Put the prepared celery and the remaining ingredients, apart from the mustard, in a large pan set over a medium heat. Bring to a simmer then cook, stirring now and then, for 45-50 minutes, until the liquid released from the celery has evaporated, the consistency is sticky and the celery looks translucent. Remove and discard the cinnamon and star anise; leave to cool completely. Once cold, stir in the mustard then transfer the mixture to the sterilised jar and seal. Serve with cheese, cured or poached meat or fish, or in place of chutney in a sandwich. It will keep in the fridge for up to 2 weeks.