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Tom Kerridge's hardcore coleslaw
Fruit and vegetables
1 bulb
fennel
¼ small
celeriac
, peeled
¼ small
red cabbage
¼ small
white cabbage
1
beetroot
, peeled
1 Spanish
onion
2 large
carrots
, peeled
1
lemon
, zest only
1 tsp chopped fresh
dill
1 tbsp chopped
chervil
1 tbsp chopped fresh flatleaf
parsley
5
garlic
cloves, grated
1
lemon
, juice only
Tins, packets and jars
35g/1¼oz
English mustard
1 tbsp salted
anchovies
Cooking ingredients
1 tbsp
fennel seeds
, toasted
2 tbsp flaky
sea salt
4 tsp
white wine vinegar
2 tsp
caster sugar
350ml/12fl oz
vegetable oil
salt
cayenne pepper
, to taste
Dairy, eggs and chilled
2 free-range
egg yolks
Back to recipe
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