I’m not a fan of shop-bought coleslaw; it’s slimy and clawing. But My Nice Man went on a week’s course at Ashburton Cookery School recently and made the most delicious one.
Now that the white cabbages are starting to turn into bowling balls, it seems the perfect time to have a go. I’m deviating slightly from his recipe by adding raw beetroot and peas, and – of course – carrots. All from the garden.
I slice everything up super-fine, and mix in some mayonnaise from a jar. Incredible.
(My Nice Man, who would have made his own fresh mayonnaise, will throw his hands up in horror, so I’m hoping he’ll show me the error of my culinary ways when he arrives tomorrow, and make it properly.)