Bring to the boil, then remove from the heat and add the celery.

Sear all over until golden brown, then add the celery, carrots and onions.

When the onion is soft and almost see-through, add the celery.

Marinate and drain the chicken, add the celery, and mix with mayonnaise or boiled dressing.

To the mashed potato, add the celery salt.

Heat the vinegar, add the celery seed, sugar, mustard seed, salt, cinnamon, and cloves, and bring the mixture to the boiling point.

Add the celery seed and parsley and season the whole with salt.

Add the celery and pumpkin pieces, along with one cup of the water.

Add the celery and carrot and cook gently for 2 minutes.

Add the celery and mushrooms, stir, and then return the venison to the pan.

Add the celery, onion, jalapeño, garlic and thyme to the pan and cook until softened.

Add the celery, onion and green pepper.

Start the caponata by sweating the onions in the olive oil until soft and then adding the celery.

Add the celery, leek and carrots and fry for 10-15 mins, stirring occasionally.

Add the celery, garlic, carrots and onion and stir around to take on the flavour of the lamb.

Add the celery to this sauce, toss well with two silver forks, garnish with slices of hard boiled eggs.