This slaw makes the most of the autumn cabbages and root vegetables but keeps it light and fresh with the last of the summer’s soft herbs. It is really delicious served with cold roast meats or hot casseroles.

Serves 4

200g red and white cabbage plus two autumn root vegetables (e.g. radish, beetroot, celeriac), grated or very thinly sliced
half red onion, thinly sliced
juice of 1 lemon
extra virgin olive oil
100ml yoghurt
1 tbsp mustard
1 handful fresh soft herbs (e.g. mint, fennel, dill, parsley, chervil), leaves picked finely chopped

Combine the sliced cabbage, root veg and onion in a bowl.

In a separate bowl, make the dressing by mixing half the lemon juice, a lug of extra virgin olive oil, yoghurt and mustard. Stir the chopped herb leaves into the dressing.

Pour the dressing over the veg and mix well to coat everything. Season to taste with salt, pepper and lemon juice. Serve topped with CRISPY KALE.

CRISPY KALE

Few handfuls of kale, thickest woody stems removed
2-3 tablespoons oil
sea salt

Preheat the oven to 180C/Gas 4. Wash the kale and dry well. Tear the leaves into bite-sized pieces and place on a baking tray. Trickle over the oil and massage it thoroughly into the leaves. Don’t salt them yet – they roast better just with the oil.

Spread the leaves out on the tray in a single layer. Bake for 10 minutes, then stir around.

Return to the oven and bake for a further 5–10 minutes. The leaves should be crisp but don’t let them get too dark. Sprinkle with sea salt and serve.

This recipe is shared as part of the Good Food Club. We are very grateful for funding from The National Lottery Community Fund, distributed by the Landworkers’ Alliance, which has allowed us to offer a pilot of the Good Food Club this year. Thanks to National Lottery players for making this possible.