Ingredients

• 450g/1 lb small new potatoes

• small head of celery, sliced

• small red onion, thinly sliced

• 115g/4 oz blue cheese, mashed

• 150ml/1/4 pint single cream

• salt and ground black pepper

• 90g/3 1/2 oz walnut pieces

• 30ml/2 tbsp chopped fresh parsley

Serves 4

Method:

1. Cover the potatoes with water and then boil for about 15 minutes, adding the sliced celery and onion to the pan for the last 5 minutes or so.

2. Drain the vegetables and put them into a shallow serving dish, making sure they are evenly distributed.

3. In a small saucepan slowly melt the cheese in the cream, stirring occasionally. Do not allow the mixture to the boil but heat it until it scalds.

4. Season the sauce to taste. Pour it over the vegetables and scatter the walnuts and parsley over the top. Serve hot.