Serves 4

Coleslaw’s got a bit of a bad reputation after being bastardised with runny mayonnaise and watery cabbage, but this is the haute couture of the coleslaw world. It will take a bit longer to make but, boy, is it worth it. This creamy dish is perfect served with hot roast pork, sliced cold roast beef or smoked salmon. Soaking the sultanas first in hot water and then a walnut vinaigrette plumps them up, and if you haven’t got any granny smiths you can use a cooking apple instead.

50g sultanas
6 tbsp vinaigrette
1-2 tsp walnut oil
About 200g celeriac (½ small celeriac)
Juice ½ lemon
3 tbsp olive oil mayonnaise
1-2 tsp coarse grain mustard
1 granny smith apple, quartered and cored
1-2 tbsp fresh chopped parsley, optional
Sea salt and freshly ground black pepper

1 Cover the sultanas with boiling water and leave for 5 minutes, then drain. Whisk 3 tbsp of the vinaigrette with the walnut oil and mix into the sultanas.
2 Peel the celeriac, then cut it into 3mm- thick slices. For perfect, even slices use a mandolin or Japanese slicer. Then stack the slices on top of each other, three to four at a time, and cut into 3mm julienne strips. Drop into a bowl of ice-cold water with the juice of ½ lemon and leave for 10 minutes, then drain and pat dry with a tea towel.
3 Mix the mayonnaise with the mustard, to taste, and remaining vinaigrette.
4 Put the celeriac into a large bowl. Chop the apple quarters into neat 1cm dice and mix with the celeriac and some seasoning, then stir in the dressing and finally the juicy sultanas. Add in some chopped parsley if you like, for a bit of colour.

Times Recommends

• How to season a wok
• Chicago Rib Shack hits back at its critics
• Gordon Ramsay: Indian barbecue