Wild Celery Tapenade

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I love this Wild Celery recipe served with crisp, hot potato wedges. A divine recipe that will have you going back for more… again and again.

Wild Celery Recipe Ingredients

  • 100g black olives, pitted
  • 45g capers in brine, drained and rinsed
  • 4 fat cloves garlic, peeled
  • 30g wild celery
  • 100g good olive oil

Wild Celery Recipe Instructions

Put the olives, capers, garlic and wild celery in a food processor and blitz until finely chopped. You may need to scrape down the sides. While the motor is still running gradually pour in the oil to make a smooth paste. Cover and chill until needed.

Preheat an oven to gas mark 7 or 220ºC. Put a roasting tin in to heat at the same time.
Cut each potato lengthways into wedges and place in a bowl. Coat in a little oil and sprinkle with salt flakes, freshly ground black pepper and some smoked paprika. When the oven is hot, tip the potatoes into the hot pan, shake to ensure an even layer and bake for about 50 minutes or until golden brown.


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