• 1 head of celery, washed

  • 200g Boursin cheese

  • 1 tbsp coriander pesto

  • 200ml double cream

  • 10 basil leaves

  • Few chives

  • Few sprigs coriander

  • Black pepper

  • Salt

  • 4 slices parma ham

  • 1 tbsp olive oil


  • 1.

    Slice the parma ham very finely. Heat the oil, add the parma ham and cook until crispy.

  • 2.

    Prep the celery.

  • 3.

    Mix the cheese and pesto with enough cream to soften.

  • 4.

    Finely chop the herbs, then add to the cheese mixture and season well with salt and pepper.

  • 5.

    Pipe into the celery stems, top with cooked parma ham and dust with a little cayenne pepper.

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