Fenland Celery Recipes
Crispy Winter Fenland Celery and Fennel Salad with Cranberries and Orange (pictured above)
A perfect crunchy and varied salad for a winter buffet, serve with cold meats and baked potatoes to bring out the array of wonderful flavours.Serves: 4
Preparation time: 20 minutes
Cooking time: n/a
You'll need
6 sticks Fenland celery, thinly sliced at an angle, reserve green leaves
1 large fennel bulb, thinly sliced
1 red onion, peeled, halved and thinly sliced
1 Pink Lady apple, thinly sliced
2 oranges, remove zest before cutting away the skin, thinly sliced
For the maple and orange dressing
150g cranberries
3 tbsp maple syrup
4 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp lemon juice
2 tbsps orange juice
What to do
First make the dressing by placing the cranberries in a small saucepan with the maple syrup, cook until softened a little but still holding their shape, cool. Mix together the olive oil, vinegar, lemon and orange juice and the cooled cranberries.
Mix together the Fenland celery, fennel and red onion, pile onto a serving platter, add the Pink Lady apple slices and oranges.
Pour over the dressing, lightly toss together and serve sprinkled with some torn green leaves from the Fenland celery and the reserved orange zest.
Fenland Celery, Herb and Bacon Parcels
Fenland celery tastes delicious when roasted. Cooking it in little parcels keeps all the flavours and lovely juices in. Try this easy recipe for family suppers, children love anything wrapped up!
Serves: 4
Preparation time: 10 minutes
Cooking time: 40 minutes
You'll need
6-8 Fenland celery sticks
200g smoked bacon lardons
1 red onion, peeled and cut into wedges
Pinch of sage, thyme and rosemary, chopped
4 tbsp olive oil
2 tsp Dijon mustard
2 tsp cider vinegar
What to do
Cut the Fenland celery into approx. 3 cm pieces, removing any tough ends or strings.
Heat 1 tbsp of the oil in a frying pan and gently cook the Fenland celery and onion for 10 minutes, remove and add the bacon and cook until crispy.
Cut 4 x 30cm circles of baking parchment, divide the Fenland celery and onion between the circles, then sprinkle over the herbs and bacon.
Mix together the remaining olive oil, Dijon mustard and vinegar, this is best done in an empty lidded jam jar and giving it a good shake, divide between the Fenland celery parcels.
Wrap up the parcels by bringing the edges together and tying with a piece of string, place on a baking tin and cook for 30 minutes.
Leave the parcels to cool for a few minutes before carefully opening.
Fenland Celery, Blue Cheese and Crispy Bacon Risotto
Perfect for an easy, instant warming supper. Smooth and creamy with the tender slight crunch of the nutty Fenland celery and oozing blue cheese this will become a family favourite.
Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes
You'll need
1 tbsp olive oil
200g smoked bacon lardons
1 large onion, finely chopped
1 clove garlic, crushed
6 sticks Fenland celery, cut into 1 cm pieces, reserve green leaves
400g risotto rice
150 ml dry white wine
1.1 litres chicken or vegetable stock, heated
150g blue cheese, cubed
What to do
In a large frying pan heat the olive oil, add the bacon and cook until crispy, remove from the pan and reserve. Add the onion, garlic and Fenland celery and cook very slowly for 10 minutes without colouring, add the rice and turn up the heat, continue to stir for a minute until the rice is slightly translucent.
Add the wine and allow to evaporate. Turn down the heat and gradually start adding the stock, stirring, allowing each addition of stock to be absorbed before adding the next, this will take approx. 15 -20 minutes.
Check the rice is cooked, adding a little boiling water if necessary.
Sprinkle over the cheese and bacon, cover and leave for 2 minutes.
Stir lightly, the cheese will have melted and be oozing through the risotto, add a scattering of torn Fenland celery leaves and serve immediately.
Roasted Cod Topped with Celery, Walnut and Black Olive Stuffing with Roasted Cherry Tomatoes
Quick and easy to make whilst being very light and healthy, this is good food at its best. The crunchy mixture of the nuts, breadcrumbs and crunchy, sweet celery make a lovely contrast to the soft, creamy cod.
Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
You'll need
4 x approx 150g cod loin fillets
40g Panko breadcrumbs
2 sticks Fenland celery, finely sliced
Zest and juice of 1 lemon
4 tbsp crème fraiche
40g walnuts, finely chopped
40g black olives, sliced
2 tbsp parsley, finely chopped
2 tbsp olive oil
250g cherry tomatoes on the vine, separated into bunches
What to do
Preheat oven 200c/ 180c fan/ gas 7. Grease a shallow roasting tray or heatproof baking dish large enough to hold the fish fillets and tomatoes on the vine.
Mix together the breadcrumbs, Fenland celery, zest of the lemon, parsley, chopped walnuts and olives. Stir in 1 tbsp of the olive oil and a good squeeze of lemon juice, season to taste.
Pat the cod fillets dry with kitchen paper, place on the baking tray and spread evenly with the crème fraiche then top generously with the breadcrumb mixture, pressing down lightly to ensure a good coating. Add the cherry tomatoes to the tray and sprinkle with the remaining olive oil.
Cook in the oven for approx. 15 minutes until the fish is cooked through and the topping golden.
Serve with a squeeze of lemon juice and some new potatoes.
Cheese, Fenland Celery and Walnut Scones with Parsley Butter
Tasty and very 'moreish' these savoury scones should be served warm with the butter gently melting so you can swirl in a nutty-sweet stick of Fenland celery. It makes a perfect combination ideal for a light lunch or teatime treat.
Makes: 15
Preparation time: 20 minutes
Cooking time: 10-12 minutes
You'll need
225g self-raising flour
2 tsp baking powder
50g butter
125g mature cheddar cheese, grated
1 head Fenland celery, finely chop 2 of the stalks
50g walnuts, roughly chopped
1 large free range egg
6 tbsp Milk (approx.)
For the parsley butter
50g butter, softened
2 tbsp parsley, finely chopped
What to do
Pre heat oven 220c /200c fan/ gas 7 and grease a baking tray.
Place the flour and baking powder into a large bowl, rub in the butter until it resembles fine breadcrumbs and then stir in the finely chopped Fenland celery, 100g of the grated cheese and the chopped walnuts.
Break the egg into a measuring jug, lightly beat and make up to 150ml with the milk, add all but a small amount, reserve to brush the tops with. Mix gently until you have a soft dough.
Knead lightly on a floured surface and roll out to approx. 2 cm thick, cut into 6 cm rounds and place on the baking tray, re roll any trimmings.
Brush the tops with a little of the reserved egg mix and sprinkle with the remaining cheese, bake for 12-15 minutes until well risen and golden. Cool on a wire rack.
Mix together the softened butter and parsley, serve the scones warm, split in half and topped with the butter with the remaining Fenland celery to crunch along with.
Chicken, Fenland Celery and Pink Lady Apple Stir Fry
Perfect for a quick family supper, full of crunch and nutty-sweet flavour the Fenland celery wonderfully with the sweetness of the Pink Lady apple.
Serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes
You'll need
1 tbsp sunflower oil
2 -3 chicken breasts, thinly sliced
6 Fenland celery sticks, thinly sliced
1 Pink Lady apple, cut into thin wedges
1 red onion, peeled and cut into thin wedges
1 clove garlic, crushed
2 cm piece fresh ginger, peeled and grated
1 large chilli, deseeded and finely sliced
2 tsp cornflour
2 tsp caster sugar
Juice of 1 lemon
4 tbsp light soy sauce
What to do
Heat a wok or large heavy based frying pan over a high heat, add the oil and swirl it around.
Add the sliced chicken and stir fry for a few minutes. Add the Fenland celery, apple, onion, garlic, ginger and chilli continue to stir fry for a few minutes.
Mix together the cornflour, caster sugar, lemon juice and soy sauce, add to the stir fry and continue to cook for a minute until everything is coated in the sauce, then serve immediately with noodles or rice and extra soy sauce if needed.
Cider Glazed Roasted Fenland Celery with Crispy Parmesan Topping
This fills the kitchen with the most wonderful aroma as the Fenland celery cooks and softens. Serve as a delicious vegetarian supper with baked potatoes or as an accompaniment to roast chicken, game or fish.
Serves: 4
Preparation time: 15 minutes
Cooking time: 45 minutes
You'll need
1 head Fenland celery, washed, separated into stalks and cut into approx. 10cm lengths
400ml medium dry cider
2 tbsp cider vinegar
For the Parmesan topping
25g Parmesan cheese, grated
25g Panko breadcrumbs
2 tbsp parsley, finely chopped
1 tbsp olive oil
What to do
Pre heat oven 200c/ 180c fan / gas 7. Grease an ovenproof casserole generously with butter, lay the Fenland celery in the dish, pour over the cider and vinegar, and cover with greaseproof paper generously coated in butter and then cover with foil.
Place in the oven for 45 minutes, remove the foil and greaseproof paper. Mix together the parmesan, breadcrumbs, parsley and olive oil, sprinkle over the Fenland celery and cook for another 15-20 minutes until the topping is golden.
Cook's tip: Fenland celery is a heritage variety of celery grown in the Cambridgeshire Fens. In 2013, Fenland celery was awarded Protected Geographical Indication (PGI) status and joined the ranks of Parma ham, Champagne and Melton Mowbray Pork Pies. Fenland celery is only grown in small pockets of Cambridgeshire, Suffolk and Norfolk using traditional farming methods. The deep, peaty soils in the Fens work towards giving Fenland celery its nutty-sweet flavour and paler colour. Fenland celery is available from October to December and can be found in Waitrose, Ocado, Wholefoods and Marks & Spencer.
www.fenlandcelery.com