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Braised celery
First trim off any roots from 2 heads of celery, then cut the stems down to about 15cm/6 inches from the base. Now take a potato peeler and shave the outside stems of the celery to remove any tough threads. Cut the celery down into quarters and wash them well under the tap.
Heat 2tbls olive oil in a large saucepan, add 1 tsp coriander seeds, a bay leaf, 6-8 peppercorns, and the pieces of celery. Turn the celery gently to coat it in the oil, add a sprinkling of salt, then pour in 600ml/1 pint of water. Bring to the boil, cover and leave to cook gently for 1 hour, or until the celery is very tender. Remove the celery with a perforated spoon, put into a shallow dish and keep it warm. Boil the remaining liquid hard to reduce it well and pour it over the celery. Sprinkle with some chopped parsley.
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