Alexanders are perfumed, celery-like plants that you have probably driven past hundreds of times on the roadside. Try to pick them when they are 2-3 feet high, as the larger and taller they are, the tougher and more stringy they get. If you fail to find Alexanders, then celery itself would do.

Ingredients

For the sweet and sour Alexanders

• 250-300g Alexanders
• 
3 medium shallots, peeled, halved and finely chopped
• 
3tbsp white wine vinegar
• 
2tsp English mustard
• 
1tbsp tomato ketchup
• 
4tbsp extra-virgin rapeseed oil
• Salt and freshly ground black pepper

Method

Cut the stems of the Alexanders into 3-4cm pieces, peel them and then quarter them lengthways if they are thick. You can leave the thinner ones whole or just halved. Next bring a pan of salted water to the boil and cook the Alexanders for 3-5 minutes, or until tender, then drain.

Meanwhile, simmer the shallots in the vinegar and 3 tablespoons of water until the liquid has reduced by half. Remove from the heat and whisk in the mustard, ketchup and rapeseed oil, then season to taste. Mix the warm Alexanders with the dressing and leave to sit for about an hour.