braised celery with orange

Preparation time 10 minutes

Cooking temperature high

Cooking time 4–5 hours

Serves 4–6

2 celery hearts

grated rind and juice of 1 small orange

2 tablespoons light muscovado sugar

400 g (13 oz) can chopped tomatoes

salt and pepper

Preheat the slow cooker if necessary; see the manufacturer’s instructions. Cut each celery heart in half lengthways, then rinse under the cold tap to remove any traces of dirt. Drain and put into the slow cooker pot.

Mix the remaining ingredients together and pour over the celery. Cover with the lid and cook on high for 4–5 hours or until the celery is tender. If you would prefer a thicker sauce, pour off the liquid from the slow cooker pot into a saucepan and boil rapidly for 4–5 minutes to reduce. Pour back over the celery and serve as an accompaniment to roast chicken, pork or duck.

For braised fennel with orange, cut 3 small fennel bulbs into halves, add to the slow cooker pot with the remaining ingredients and cook as above. Sprinkle the top with 50 g (2 oz) torn ciabatta bread fried in 2 tablespoons olive oil until crisp and golden.