Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Makes: 1 jam jar (about 250g)
550g head of celery, trimmed
100g caster sugar
2 tbsp clear honey
1 cinnamon stick
1 star anise
50ml lemon juice (from about 2 lemons)
½ tsp fine sea salt
1-2 tsp English mustard, to taste
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.
This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per 20g serving 71kJ
This recipe was first published in June 2019.