Cut four 5.5 cm x 2.5 mm (2¼ x 1/16 inch) batons from the celery. Place in a small vacuum pouch with the oil and vacuum-pack on 100 per cent for 35 seconds in a chamber vacuum sealer*.
When ready to serve, blanch the bag in a saucepan of boiling water for 20 seconds. Remove from the bag and season with
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