Name: Raw root vegetables
Ingredients: 250g celeriac, thinly shredded; 250g swede, thinly shredded; 20g flat-leaf parsley, chopped; 20g dill, chopped; 70g capers, chopped (plus 1 tsp of caper juices if preserved in liquid); 1 lemons juice; 2 tsp cider vinegar; 4 tbsp olive oil; 4 tbsp sunflower oil; 3 tsp dijon mustard; 2 garlic cloves; 2 tsp sugar; 100g dried sour cherries, whole; salt and pepper

Salad Winter

Serves 6-8

Seasonality in winter doesn't have to mean sleep-inducing, stew-like, starchy casseroles. As a light alternative, this sweet-and-sour version of remoulade is a starting point for creatively playing with raw winter vegetables, especially now that their season is coming to an end. Try it with kohlrabi, beetroot, turnip or cabbage, too, or a combination. The main thing to remember is to slice or shred the veg very thinly (use a mandolin for the best results). Most soft herbs would suit, and don't forget acidity from citrus juice or vinegar to lighten it up.

Ingredients

250g	celeriac, thinly shredded
250g	swede, thinly shredded
20g	flat-leaf parsley, chopped
20g	dill, chopped
70g	capers, chopped (plus 1 tsp of caper juices if preserved in liquid)
1	lemons juice
2 tsp	cider vinegar
4 tbsp	olive oil
4 tbsp	sunflower oil
3 tsp	dijon mustard
2	garlic cloves
2 tsp	sugar
100g	dried sour cherries, whole
	salt and pepper

Method

Place the celeriac and swede in a bowl. Add all the other ingredients and mix by hand - 'massaging' the veg a little while you do so will help them absorb the flavours. Adjust the seasoning, and the amount of sugar and vinegar, to your liking. This salad will keep well in the fridge for two days. Add fresh herbs for a fresher look.