Creamy Celery Gratin

Method

1. Cut any thick celery stalks in half, trim all
   of it into thumb-size lengths, then wash and
   leave wet. Melt half the butter in a large
   frying pan, then add the celery, onion and
   bay leaves. Season, cover, then cook over a
   medium heat for about 30 mins, stirring
   occasionally to stop the onions catching.

2. Meanwhile, prepare the breadcrumbs. Melt
   the remaining butter in a separate pan, then
   toss in the crumbs and walnuts, stirring often
   until lightly golden and toasted. Set aside.

3. Heat grill to medium. When the celery is
   tender, turn the heat right up, pour in the
   wine and stock, then reduce by two-thirds.
   Pour in the cream, then reduce for a final
   few mins until you have a syrupy sauce.
   Check seasoning, tip into an ovenproof dish,
   then scatter with the breadcrumbs and
   Parmesan. Grill for 2-3 mins, until the sauce
   bubbles. Let it sit for 5 mins before serving.