Scatter with the remaining walnuts and a few celery leaves before serving.

Add the chard or but a few of the celery leaves and through.

Add a squeeze of lemon juice to taste, then serve, scattering the reserved celery leaves on top.

Celery leaves can be used in pasta or soups.

To serve, arrange the fritters on serving plates with the pears, radishes and celery leaves or watercress.

Once browned and cooked, add the cumin seeds, celery seeds, chopped rosemary and thyme and mix well.

Marinade in 450ml white malt vinegar heated with 225g sugar, 10ml each mustard, coriander and celery seeds, and briefly cook before bottling.

Celery seeds can be used as flavouring or spice, either as whole seeds or ground and mixed with salt, as celery salt.

Examples are the onion-flavoured kalonji (nigella or black onion seeds), radhuni (wild celery seeds), and five-spice or paanch phoron (a mixture of cumin, fennel, fenugreek, kalonji, and black mustard seeds).

Discard the outer celery stalks (keep the leaves as garnish) and finely dice the paler central stalks.

Save the celery heart to eat raw and slice the celery stalks approx 9cm by3cm wide.

Serve with celery stalks, lemon wedges and seasonings on the table.

Pick the healthy green leaves from the celery stalks, discarding any limp yellow ones.

Separate, rinse and dry the celery stalks (keep the leaves).