Photo by: Colin Campbell

Raw root vegetables

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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)
Juice of 1 lemon
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

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. Serves four.


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.

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