Celery Victor

Instructions

1. Trim 1 celery heart to about 15 cm, peeling away any coarse outer ribs and cutting off the leaves, but leave the root end intact so the ribs hold together. Split it in half lengthways and rinse well between the ribs under cold water.
2. Lay the halves cut side down in a small saucepan or sauté pan in which they fit snugly. Pour over 200 ml of chicken stock, add 1 bay leaf, 4 black peppercorns and 1 slice of lemon, and bring to a bare simmer over medium heat.
3. Cover and cook at the gentlest simmer for 18 minutes, turning the halves once halfway, until the point of a knife slides into the thick base with no resistance but the ribs still hold their shape. Take the pan off the heat and leave the celery to cool in its liquid for about 20 minutes.