- ½ large or 1 small fennel
- ½ white cabbage (about 500g), cored and thinly shredded
- ½ small red cabbage (about 200g), cored and thinly shredded
A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…
- 250g chunk celeriac, peeled
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 Granny Smith apple
- 4 tbsp mayonnaise
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp wine vinegar
- 1 tsp Dijon mustard
- small handful flat-leaf parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- ½ bunch spring onions, shredded lengthways
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 3-4 tbsp seed & nut mixture from a pack, optional
Shred the fennel thinly. Place in cold water for 1 hr until crisp, then drain and pat dry. Meanwhile, bring a large pan of water to the boil, then blanch the shredded cabbage, white cabbage first, in boiling water for 2 mins. Drain, then cool quickly under cold running water. Shake dry.
Slice the celeriac thinly, then cut into sticks. Blanch in boiling water with half the lemon juice for 2 mins, then drain and cool under cold water. The veg can be prepared up to 2 days ahead and kept bagged in the fridge.
When ready to serve, core and thinly slice the apple and toss with the remaining lemon juice. Beat together the mayonnaise, oil, vinegar and mustard and season to taste. Mix all the vegetables with the apple, parsley and spring onions in a big bowl, then mix in the dressing. Mound into a serving bowl and sprinkle with the seed and nut mix, if using.