Recipe of the month: Waldorf Salad


4 sticks celery, 2 russet apples, 50g (2 oz) chopped walnuts, salt and pepper, cider vinegar, mayonnaise.

Slice the washed celery, chop cored and quartered apples, and sprinkle with a few drops of cider vinegar, add the walnuts, season and mix together with mayonnaise. Garnish with watercress and sprinkle with pomegranate seeds for extra colour and flavour.

Paul Cleave