Delia Smith's Gratin of Celery With Stilton

1. 1

   Preheat oven to 400 degrees.

2. 2

   Lightly butter a small gratin dish.

3. 3

   Put a pot that can fit a steamer basket on to boil (you can also use an electric steamer for this step later on if you prefer).

4. 4

   Start off by trimming the celery stalks and cutting them into 3 to 5 inch lengths so they fit snugly into the gratin dish.

5. 5

   Peel them to get rid of any stringy bits.

6. 6

   Put them into the steamer basket or in an electric steamer and steam for 7 minutes.

7. 7

   Arrange the celery over the base of the gratin dish and add some seasoning.

8. 8

   Crumble the Stilton all over the celery, tucking it into any gaps as well.

9. 9

   Spoon the creme fraiche over the celery, using a spatula to spread it evenly all over the surface.

10. 10

    Toss the breadcrumbs in the melted butter, then sprinkle them evenly over the top and give them a light sprinkling of celery salt.

11. 11

    Put the dish in the centre of the preheated oven and bake for 25 minutes, until the top has browned nicely and the celery stalks are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.