Make this at home as the commercially produced version will probably contain a preservative (sodium nitrate) and an anti caking agent (silicon dioxide or calcium silicate) but all you’ll need is just two simple and natural ingredients.

Leaves from one bunch celery
Maldon sea salt or other flaky sea salt

Wash and dry the leaves thoroughly then place on a baking sheet. Bake in a pre-heated oven at 180°C for 5 minutes or so. Bake until dry not brown and burnt.

Allow to cool completely and in the meantime they’ll crisp up. Discard any leaves that aren’t crispy.

Crumble the leaves between your fingers into a jar then combine with an equal amount of salt. Place a lid on the jar and shake rigorously.

Celery salt is not only an important ingredient in a Bloody Mary but it livens up casseroles, cauliflower cheese and even coleslaw.

pestle and mortar