Food For Thought: Celery

At 26, Tom Aikens was the youngest recipient of two Michelin stars; today he is one of the most exciting chefs working in the UK. In 2003 he opened Tom Aikens Restaurant and in 2006 Tom’s Kitchen(both in Chelsea).

Tom’s first cookbook, Tom Aikens: Cooking is hugely popular and he is currently working on his second book. Watch this space...

Celery is great for this time of year because it grows very quickly in hot weather and is a milder ingredient than in the slower growing months (and is therefore less off-putting to those sensitive to its particular taste).

Celery has many great health benefits; it’s especially good for those with high blood pressure, stress hormones, Alzheimers and other degenerative brain diseases.

It’s probably best known as the finishing touch in a bloody mary or as one of the key base ingredients for a good stock – it will boil for a long time so the flavour marries well into the mix.

• For a refreshing juice, mix celery with apple, carrot and fresh ginger – great way to start the day
• Celery puree is an unusual accompaniment to roasted pork loin. Chop a head of celery (no leaves) into small chunks, heat some olive oil and 200ml of butter until it bubbles and caramelises the celery. Drain off the fat then puree with a little cream
• For a great side dish poach a couple of celery hearts in salted water or chicken stock, finish them off in the oven in a gratin dish, either with butter and gruyere cheese or wrapped in pancetta

Other seasonal ingredients to look out for:

Blackberries
Raspberries
Courgettes
Marrows
Plums
Sweetcorn

And Tom’s final word this fortnight: If you’re heading to holiday homes this August, it’s not too late to order a ham to feed the masses at lunch times. Dukeshill has some of the very best.

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