Fenland Celery, Herb and Bacon Parcels
Fenland celery tastes delicious when roasted. Cooking it in little parcels keeps all the flavours and lovely juices in. Try this easy recipe for family suppers, children love anything wrapped up!
Preparation Time: 10 mins
Cooking Time: 40 mins
What you'll need
6-8 Fenland celery sticks
200g smoked bacon lardons
1 red onion, peeled and cut into wedges
Pinch of sage, thyme and rosemary, chopped
4 tbsp olive oil
2 tsp Dijon mustard
2 tsp cider vinegar
What to do:
1: Cut the Fenland celery into approx. 3 cm pieces, removing any tough ends or strings.
2 : Heat 1 tbsp of the oil in a frying pan and gently cook the Fenland celery and onion for 10 minutes, remove and add the bacon and cook until crispy.
3: Cut 4 x 30cm circles of baking parchment, divide the Fenland celery and onion between the circles, then sprinkle over the herbs and bacon.
4: Mix together the remaining olive oil, Dijon mustard and vinegar, this is best done in an empty lidded jam jar and giving it a good shake, divide between the Fenland celery parcels.
5 : Wrap up the parcels by bringing the edges together and tying with a piece of string, place on a baking tin and cook for 30 minutes.
6 : Leave the parcels to cool for a few minutes before carefully opening.