A plate that reflects seasonality and locality, this autumnal coleslaw will make for a welcome addition to the dinner table.
Serves: 4
INGREDIENTS
Coleslaw
1 small celeriac, 250–300 grams, julienne
1 fennel bulb, finely sliced
2 green apples, julienne
4-6 radishes, finely sliced
2 celery sticks, finely sliced plus leaves
4–6 baby beetroot, peeled and julienne (optional)
70 grams hazelnuts, toasted, skinned and roughly chopped
Dressing
100 grams crème fraîche
2 teaspoons Dijon mustard
zest and juice 1 lemon
sea salt and freshly ground pepper
METHOD
Place all the coleslaw ingredients except the beetroot (if using), hazelnuts and a few of the celery leaves, in a large mixing bowl. Toss to combine and set aside.
Dressing: Combine the crème fraîche, Dijon and lemon zest and juice in a small jug. Mix to combine and season. Pour the dressing over the salad and toss until well combined. Gently stir through the beetroot if using, then the hazelnuts. Transfer to a serving bowl and add any remaining celery leaves before serving.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.