Ingredients

• 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

Directions

• 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.