- 300ml/½ pint chicken stock
- 2 garlic cloves
- 1 celery heart, ends removed and reserved
- 1 pork fillet, bashed out with a mallet until thin
- 1 tbsp olive oil
- celery ends from heart, chopped
- ½ onion, diced
- ½ tsp dried oregano
- ½ tsp sweet paprika
- 100ml/3½fl oz chicken stock
- 3 garlic cloves, chopped
- 4 dried apricots, diced
- 2 tbsp parsley, chopped
- 20g/¾oz butter
- 20g/¾oz plain flour
- ½ tsp mustard powder
- 300ml/½pt milk
- 100g/4oz smoked cheese, diced
- small bunch chives, finely chopped
- For the celery heart, bring the chicken stock to the boil and add the whole garlic cloves. Reduce to a simmer.
- Wrap the pork around the celery heart and secure with a cocktail stick. Add to the stock and poach for ten minutes, or until cooked through. Remove the pork-wrapped celery heart from the stock and set aside.
- For the spicy celery, heat the oil in a pan and sauté all of the ingredients, except for the apricot and parsley, for five minutes.
- Add the apricots and the parsley and stir to combine.
- For the cheese sauce, melt the butter in a small pan. Add the flour and mustard powder, beating for one minute to make a roux.
- Gradually add the milk, whisking all the time.
- Bring the mixture to the boil and add the smoked cheese, stirring well, until all has melted.
- Add the chives and stir though.
- To serve, place a bed of spicy celery on a plate, top with the pork-wrapped celery heart and spoon over the smoked cheese sauce.