This dish is as good cold as it is warm. Serve by itself as a starter or as a vegetable dish to accompany chicken. By adding cooked chick peas, it makes an excellent vegetarian dish. I use the whole head of celery but you may prefer to use only the stalks. -Susan

1 head celery, cut diagonally into 4-5 cm slices and larger sticks sliced in half vertically

6 plum tomatoes, skins removed and chopped

1 onion, finely sliced

2 tbsp olive oil

1 tsp freshly ground coriander

1 small handful parsley, finely chopped

1 tsp tomato paste (optional)

1 tbsp red wine vinegar

Salt and freshly ground black pepper

In a large frying pan with a lid, gently fry the onion in the olive oil until opaque and soft but not brown. Add the ground coriander and stir around. Then add the celery and tomatoes and cook gently without the lid for five minutes. Add the tomato purée (if using), the red wine vinegar and season. Continue to cook gently with the lid on until all the vegetables are cooked. Add the parsley and stir around for a minute or two before removing from the heat and either serving warm or allowing to cool.