Lakeland Dairies celery batons

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1. Mix the sieved guacamole with lemon juice. Season with salt and pepper.
2. Add 30g liquid Millac Gold Double and horseradish, season and place in the chiller.
3. Whip up the remaining 100g Millac Gold Double and the white wine to the desired consistency, add into the guacamole.
4. Fill the base of the celery stick with drained chopped tomato.
5. Pipe the guacamole mousse onto the celery sticks and decorate with fried celery leaves and chives.