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Make your own celery salt

Celery salt adds delicious flavour to any meal, plus by using celery you cut down on the amount of salt, so it's healthier.

To make, use Maldon sea salt. Take a cup of chopped celery and dry it at 60°C in the oven. Wait until it's completely dried out, then put it in a coffee or spice grinder together with a quarter cup of Maldon salt.

Grind together for a salty, celery flavoured seasoning with a jade green colour.

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Recipe by:	Abigail Donnelly
Serves:	4
Category:	Easy / Great value
Prep time:	25 minutes
Cooking time:	1 hour 10 minutes
Ingredients: 2 large stalks celery, chopped 2 shallots, finely chopped 4 baby leeks, chopped 2 cloves garlic, crushed 3 fresh bay leaves 50 g butter 1 T olive oil 1 x 750 g smoked ham rasher 4 cups good-quality chicken stock 150 g broad beans, podded 8 baby carrots 200 g small pasta shells ½ cup chopped flat-leaf parsley For the almond and olive pesto, blend: 50 g almonds, skinned and toasted 12 black olives, pitted and chopped ½ ciabatta roll, ground into breadcrumbs Zest of ½ lemon 2 T olive oil Sea salt and freshly ground black pepper, to taste
Cooking instructions: In a large saucepan over a very low heat, gently sweat the celery, shallots, baby leeks, garlic and bay leaves in the butter and olive oil for 10 minutes, or until fragrant and softened, but not coloured. Add the smoked ham rasher and fry for a further 5 to 10 minutes, turning occasionally. Pour in the chicken stock and simmer gently for 30 minutes. Add the broad beans, carrots and pasta shells and cook for 10 to 15 minutes, or until the vegetables are tender and the ham breaks apart – add more stock if necessary. Remove from the heat and add the parsley. Serve in deep bowls, topped with a dollop of the almond and olive pesto.
Wine: Ataraxia Serenity Red Blend 2009

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Make your own celery salt

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