Celery pickle
Photography Photography by Simon Devitt.
INGREDIENTS
3 celery stalks, sliced diagonally
1 cup white wine
1⁄2 cup water
juice of 1 lemon
METHOD
Cook the celery in boiling salted water for 4 minutes. Drain and put back into the pot with the white wine, water and lemon juice. Bring to the boil and simmer gently for 3 minutes. Cool in the liquid. Refrigerate for up to a week.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.