Apple, Celery and Blue Cheese Stir-fry 

This autumnal line-up lies firmly within British shores. Try serving it with some small skin-on baked potatoes.

SERVES 2

1 tbsp rapeseed oil

1 leek, trimmed and thinly sliced

1 eating apple, cored and cut into approx 1cm dice

3 sticks of celery heart, thinly sliced

50g stilton or roquefort, cut into 1cm dice

30g coarsely chopped rocket or watercress

20g coarsely chopped walnuts

sea salt, black pepper

•  Heat the oil in a medium (around 24cm) deep-sided nonstick frying pan over a medium-high heat. Add the leek, apple and celery, season and stir-fry for about 6 minutes until softened and lightly golden.

•  Fold in the cheese and rocket or watercress and cook for about 1 minute longer, until the cheese softens.

• Serve scattered with the nuts.