When we bake bread at home, this is my favorite way of eating this bean celery salad. Slice the onion thinly and place in a ...

Tear the celery stalks and leaves into 3cm (1¼in) pieces (tearing gives more flavour than if you cut it). Roughly chop the coriander stems and add them and the celery pieces to the bowl.

Before moving on to the rest of the recipe, chop the pork and the sausage. Then, chop the onion, celery and carrot. Peel the apples and potatoes, and chop them into 1-inch pieces. Finally ...

Chop two celery stalks. Rinse and chop two celery stocks (or three if they're on the smaller side) and toss them into the pot. Pro tip: You can use frozen celery, but if you do, add it later ...

Place chops in a container and pour over the brine ... Check seasoning. Slice the celery as finely as you can and place in a bowl. Quarter and core the apples, slice each quarter and then cut ...

Coarsely chop the nuts. In a large bowl, whisk the 3 tablespoons of olive oil with the lemon juice and season with salt and pepper. Add the celery, fennel, apples and basil and toss to evenly coat.