Celery

Celery is often underestimated in the BBQ world but it deserves a place on the fire for its unique texture and flavour. When raw, celery has a crisp, watery bite with a slightly bitter and herbal note. Cooking it over coals transforms this profile entirely. The heat softens the stalks while caramelising their natural sugars, bringing out a subtle sweetness that balances its inherent earthiness. The result is a vegetable that retains some crunch but gains a smoky depth, making it a versatile side or component in grilled dishes. Over fire, celery behaves well but requires attention. It grills quickly, typically three to four minutes per side, so it is best to slice the stalks lengthwise for even cooking. Too much heat or time can cause it to become limp and lose its character. Seasoning is essential: a good sprinkle of salt and pepper, a drizzle of oil, and finishing touches like fresh herbs or a splash of vinegar elevate the flavour. Celery pairs exceptionally well with robust proteins and rich fats, cutting through heaviness with its freshness. When buying celery, look for firm, bright green stalks with fresh leaves if possible. Avoid any with limp or discoloured parts as this indicates age or poor storage. Store celery wrapped in a damp cloth or in a perforated bag in the fridge to maintain moisture and crispness. It is best used within a week of purchase. For BBQ use, prepare it just before cooking to keep the texture lively and avoid sogginess.