Braised Celery

• 4 heads of celery
• 450 ml (¾ pint) hot Vegetable Stock</

Trim the celery heads, remove the tough outside stalks and scrape off any strings with a sharp knife. Cut each head in half lengthways.

Simmer the celery pieces in salted water for 10 minutes, then drain and put them in an earthenware or other gratin dish which is broad enough to hold them side by side. Cover with hot stock, cover and cook in the oven at 140°C (275°F, gas mark 1) for 1