- 1 head of celery
- 100g/3oz raisins
- 60 ml/2fl oz red wine -vinegar
- 60 ml/2fl oz sapa
- 1 tbsp clear honey
- 2 tsp dried onion flakes
- 1 tsp spelt flour sea salt (optional)
- Wash and chop the celery and then steam gently until it is tender.
- Soak the raisins in the sapa and vinegar for 1 hour and then add to the celery and other ingedients.
- Puree them in a blender until very smooth.