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Soon, his knife was working, and paper-thin slivers of celery heart were emerging from under its edge.
Others seemed almost perverse, showcasing ingredients – chicken skin, raw squid, celery heart – which even a mother would find it hard to love.
In one poem it's a noble celery heart, in another a heart-shaped map, in yet another a barn owl's "white heart woven of snowy feathers".
Season to taste with freshly ground pepper, stir in the parsley and serve, garnishing each bowl with thinly sliced celery heart if you want some crunch, and passing the Parmesan at the table.
Its multipurpose menu caters to all appetites, from a cold selection for a starter or light lunch -- vitello tonnato with celery heart salad, for example -- to pasta, fish and substantial main courses.
Cucumber is surprisingly common, but, like Oliver's celery heart, I don't think it goes particularly well – by all means stick it in if, like the bread, you have some to use up, but I wouldn't make a special purchase.
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To serve, quarter the celery hearts and arrange them on a serving dish.
Celery hearts — paler, more tender, milder, less stringy — are the best parts to use raw.
(A "Suki-Yaki Dinner" includes "beef tenderloin," olives and celery hearts, for $1.25).
Put the celery hearts in a saucepan with the stock, and simmer for about 20-25 minutes or until tender.
Reheat the remaining third of the celery hearts, remove from the pan and quarter if large or halve if small.
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CEO of Professional Science Editing for Scientists @ prosciediting.com