This recipe highlights the wonderful earthy sweetness of celery. It’s a twist on a classically Italian way of serving pulses, where the pulse is tossed into sizzling parsley and garlic and served just so. The addition of celery adds depth of flavour and aroma. Whilst some forethought is required in soaking the chickpeas, the actual cooking is very simple indeed. This dish is delicious eaten on its own as a light meal, but can be made more substantial as a lunch dish with the addition of a soft-boiled egg. Alternatively, it is a fantastic side dish to any grilled meat, especially pork and chicken.

This is a recipe where the three core ingredients really stand out on their own and sit harmoniously next to one another. Salty cod; soothing, gentle potato and aromatic, crunchy celery. This is either a delicious starter or else perfect for a light lunch. Any leftovers can be fried up to make a wonderful hash with a fried egg.

This is the stuffing that my mum always uses at Christmas, so it has huge nostalgic value for me. There's something addictive about the combination of lemony butter and the green flavour of the celery. Add to this the breadcrumbs, that become slightly soggy from the turkey juices and crunchy where they have been exposed to the heat of the oven, and you have a cheeky and irresistible snack. Although, of course, it was not intended as a snack and I would often be told off by my mum for picking at the protruding stuffing before the turkey was served. Whilst researching my celery recipes I actually stumbled across this recipe in Jane Grigson's Vegetable Book, which must be where my mum's one originates from. This is her recipe with only one tweak from me, adding the celery leaves to the stuffing. This recipe is to stuff a turkey; if you are using a chicken than halve the quantities.