If you glance some fresh celery waving their lustrous unblemished leaves at you then snatch them up and make some glorious soup. Celery seems to be mostly required in recipes by the stick, which in my experience, results in half a bunch wilting in the fridge. This recipe uses the whole bunch, leaves included.
Category Archive: Free from
In a magnanimous gesture, I am sharing my recipe for this nutrition-packed, health-giving bowl of goodness. Considering the lack of cheese it is surprisingly tasty.
Soda bread is a great standby, especially when you have something tasty bubbling away on the hob and are desperately in need of a no-fuss starchy side dish to soak up the juices. It is a perfect accompaniment to soups or stews and is brilliant breakfast fodder. Unlike yeast breads it doesn’t need to prove or rise so you can get a batch in the oven and ready to eat (if you don’t mind scalding your mouth) in around an hour.
There are many types of duck – we had mallard which was delicious cooked in this way, very tender, and tasted quite game-y. The stock was amazing. I’m not sure if salt duck tastes better than roast duck but it is certainly it’s equal. With the bonus of a pan full of full-flavoured stock to enhance another meal, however, the balance falls in the favour of salt boiled duck every time.