Celery & cheese loaf
For one loaf:
250g self raising flour (white or a mixture of white and wholemeal)
Half a teaspoon salt
50g butter, plus extra for sautéing celery.
2 sticks finely chopped celery
100g grated cheddar or Cheshire cheese
1 clove garlic, minced
1 beaten egg
Preheat oven to 190°C.
Grease a 2lb loaf tin or use a paper liner.
Sauté celery and garlic in a knob of butter on a low heat, lid on, stirring occasionally, for around 10 minutes until soft.
Meanwhile, rub butter into flour.
Add egg, milk, cheese, salt and cooked celery, mix into a soft dough and pop in the tin.
Bake for 1 hour until golden brown.
Cool in tin for a few minutes then remove from tin onto a wire rack. Enjoy warm.