Celery and peanut salad (Qincai huasheng)

1. Soak the raw, skinless peanuts in cold water for 2 hours (or overnight), then drain.

2. Bring the water to the boil with the star anise and salt, add the peanuts and simmer gently for 20-25 minutes until soft but not mushy; leave to cool in the liquid, then drain.

3. Wash the celery, pull off the stringy fibres and cut into 1 cm pieces.

4. Blanch the celery in boiling water for 30 seconds, then cool in iced water and drain thoroughly.

5. Mix the celery and peanuts in a bowl with the rice vinegar, sesame oil, sugar and a pinch of salt.

6. Serve cold as a starter or a bar snack.

Tip: Soft peanuts cooked in anise broth with crunchy celery are among the most common cold dishes on Chinese restaurant tables. You can cook the peanuts ahead – they keep for 3 days in the fridge.