Heat the oil in a saucepan and cook the garlic, onion and celery over a low heat for five minutes, until softened. Add the chicken stock and simmer for 10-12 minutes. Transfer the soup to a ...

Add the onions and celery and fry for 4–5 minutes ... Add the petits pois and cook for a few minutes. Turn off the heat and stir in the cheese and sage. Season with a little salt and plenty ...

Move the celery to one side, then add the onions and sauté for another 2 minutes. Finally, add the garlic and cook for about 30 seconds. Pour in the chicken stock, secure the Instant Pot lid ...

Darker leaves offer a concentrated celery flavor that can lean into pungent ... With a liquid braise, they'll cook down and ...

Cook for a further two minutes and then add a ... Serve in deep bowls and garnish with a little reserved celery leaf if you wish. Place a large saucepan on a medium-high heat.

Put the garlic and chillies into the bowl with the geoduck. Remove some of the leaves from the celery stalks and coriander stems (reserve these for the garnish). Tear the celery stalks and leaves ...