50 gm sultanas
Juice of 2 oranges
100 gm walnuts (Willowbrook Orchards)
300 gm celery (Ettrick Gardens)
2 large apples (Willowbrook Orchards)
6 Tbs mayonnaise (Catlins Kitchen)
Salt and pepper
Simmer the sultanas in the orange juice for 1 minute in a pan. Take off the heat and leave for an hour to plump up the sultanas.
Bake the walnuts on a baking tray in a 180-degree oven for 5 mins or so, until toasted and then chop.
Cut the apple and celery into thin slices and put into a large bowl with the drained sultanas (feel free to drink the orange juice), walnuts, mayonnaise, salt & pepper to taste.
Recipe by: Nickee Charteris