Steamed celery with pickled walnuts and Peter's guanciale

Here I've served the celery rather like you would asparagus or sea kale. Peter Hannan, one of our great meat suppliers, won a gold at the Great Taste Awards with his Moyallon guanciale, which is a dry cured, lightly spiced pig jowel which you can serve sliced or cubed and pan-fried.

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