Apple, Celery and Blue Cheese Stir-fry
FOOD STYLING: EMILY KYDD, PROP STYLING: JENNIFER KAY, PHOTO ASSISTANT: SOPHIE BRONZE
This autumnal line-up lies firmly within British shores. Try serving it with some small skin-on baked potatoes.
SERVES 2
1 tbsp rapeseed oil
1 leek, trimmed and thinly sliced
1 eating apple, cored and cut into approx 1cm dice
3 sticks of celery heart, thinly sliced
50g stilton or roquefort, cut into 1cm dice
30g coarsely chopped rocket or watercress
20g coarsely chopped walnuts
sea salt, black pepper
- Heat the oil in a medium (around 24cm) deep-sided nonstick frying pan over a medium-high heat. Add the leek, apple and celery, season and stir-fry for about 6 minutes until softened and lightly golden.
- Fold in the cheese and rocket or watercress and cook for about 1 minute longer, until the cheese softens.
- Serve scattered with the nuts.