Fenland celery, herb and bacon parcels recipe
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!
Ingredients
- 8 Fenland celery sticks, cut into 3cm pieces, removing tough ends/strings
- 200 g smoked bacon lardons
- 1 red onion, peeled and cut into wedges
- 1 pinch chopped sage
- 1 pinch chopped thyme
- 1 pinch chopped rosemary
- 4 tbsp olive oil
- 2 tsp Dijon mustard
- 2 tsp cider vinegar
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 10 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- 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.
- Cut 4 x 30cm circles of baking parchment, divide the Fenland celery and onion between the circles, then sprinkle over the herbs and bacon.
- 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.
- 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.
- Leave the parcels to cool for a few minutes before carefully opening.
Recipe devised by Joy Parker for Fenland Celery.
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