Most dishes call for only a stalk or two of celery, so what to do with the rest of the bunch?
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Recipes continually tell me to add one or two sticks of celery to a soup or stew. But what am I meant to do with the rest of the bunch?
Max, Bicester, Oxon
Feast’s own Little Miss Perfect, Felicity Cloake, isn’t what you’d call a celery enthusiast. “It’s vile raw,” she spits. “Stringy, and as bitter and minerally as a dishwasher tablet. Ugh!” Cooked, she can live with the stuff, she admits, “but the only way I’d countenance raw celery is as my mum used to serve it, with a ribbon of Primula down the centre”. But Max asks a sensible question – what do you do with the rest of the head once you’ve used up a stick or two in a soffritto, stew or cream cheese-smeared treat? – so we’ll give refuseniks a wide berth from hereon in.
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