Step 1

Wash the celery then top and tail it, reserving any leaves for later.

Step 2

Cut the celery, on the diagonal, into 1 inch chunks.

Step 3

Melt the butter in a heavy based skillet or pan (one that has a lid)

Step 4

Add the celery, salt and pepper, then sauté gently for 5 minutes until it has started to soften.

Step 5

Add the stock and bring to a simmer.

Step 6

Cover the pan and cook for 5 minutes.

Step 7

Remove the lid and cook for a further 5 minutes so the liquid can evaporate.

Step 8

Serve garnished with any reserved leaves.