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Wensleydale Celery Bake

Inspiration and tasting notes

Salt and pepper are the perfect combination for almost every meal. But the salt must be natural salt withou additives, full of trace elements and a great flavour.

Pepper adds a hint of the exotic - that familiar yet hot and biting fire that is the ideal accompaniment to almonst any meal.

Steenbergs organic perfect salt can be used instead of the salt and pepper.

We wanted to create a dish that also used some of Yorkshire's delicious ingredients - in this case Wensleydale Cheese.


How to create it?

  1. Preheat the oven to 190 C
  2. Cut the celery into 5cm pieces and put them in a pan. Add the milk and sea salt. Cover and cook gently until al dente - this will take about 10 minutes.
  3. Butter anovenproof dish and put the cooked celery into this dish. Heat the doubele cream to boiling point in a milk pan. Remove the milk pan from the heat, add the Wensleydale, nutmeg, black pepper, pinch of sea salt and the egg yolks. Beat well and then spoon over the celery.
  4. Cook in the oven for 15 minutes. springkle top with cayenne pepper and serve immediately.


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