We have really been focusing on local veg this week. One thing I love to make is a big Asian-inspired slaw. Although it began with a recipe, in truth, it is this simple:
Grate a bunch of winter veg – think celeriac, carrot, beet, turnip, cabbage. A food processor makes it easy to do a big bowlful. Toss this with a tablespoon or so of sesame oil, some vinegar (change it up!), grated ginger and garlic – as much as you like, a teaspoon of honey or maple syrup, and some sesame seeds, any colour. Beets make an especially eye-catching mix.
On day one we are it with poached fish. Yesterday we tucked some in our sandwich. And last night, we buried some Whitehouse Meats smoked wild boar sausage in it and baked it for half an hour at 350, covered. It was delicious with mashed blue potatoes.