Nigel Slater’s recipes for lamb patties, and baked celery


When your veg is a little past its best, here’s how to bring it back to life…

There are vegetables I pounce on the moment they arrive. Leafy, crisp and vital, the sort of greens best enjoyed as soon as possible after picking. Whether it’s a soft-leaved lettuce or a plume of crinkle-edged chard, it is gone almost as soon as it is unpacked. And then there are the “long life” vegetables, those that can happily hold up for a several days in the fridge.

Use a palette knife and turn the patties carefully, otherwise they will fall apart

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