Instructions: Cut the celery into 10 cm (4 inch) lengths, then into strips the same thickness as spring onions. Cut the root from the spring onions. Cut the spring onions into 10 cm (4 inch) lengths. Reserve spring onion tops for ties. Plunge spring onion tops into boiling water for 30 seconds or until they are bright green, then plunge immediately into iced water. Drain and pat dry with paper towels.

Combined the spring onions and celery sticks. Divide into six bundles.

Tie each bundle firmly with a spring onion top.

Heat butter in a frying pan. Fry the bundles quickly over medium-high heat for 1-minute on each side. Remove from pan. Add celery seeds and cook for 30 seconds. Add honey, stock, soy sauce, and blended cornflour and water. Bring to the boil, reduce heat, stirring continuously. Add the spring onion and celery bundles. Simmer gently for 7 minutes, or until bundles are just tender. Serve immediately with cooking liquid.

Note: This is a very attractive way to serve vegetables. Try it with bundles of carrot and zucchini, asparagus, pumpkin and parsnip or any vegetable combination that takes about the same amount of cooking.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.