Ingredients

Method

• 1 bunch celery, cut into bite-sized pieces
• 120 g flour
• 3 free-range eggs, beaten
• 120 g Panko crumbs
• Vegetable oil, for deep-frying
• Sea salt, to taste
For the strawberry-top pesto:
• 12 strawberry tops
• 100 g sunflower seeds
• 1⁄2 red-birds eye chilli, chopped
• 4 T parsley
• 1 T mint
• 1⁄2 cup olive oil
• 1 lemon, juiced

Method

Ingredients

1. Dust the celery in flour, then dip into the egg, then into the panko crumbs. Heat the oil in a saucepan over a medium to high heat and deep-fry the celery until golden. Drain on kitchen paper and season with salt.

2. To make the pesto, blend all the ingredients until chunky. Serve with the celery bites.

Cook's note: Don’t chuck the cut-off ends of strawberries – they’re a great way to bulk up a pesto. And celery happens to be a very budget-conscious veggie that’s beyond delicious as a snack to serve with drinks.

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