The Family Cook Book

We love slaw. We have had this literally dozens and dozens of times.  This recipe from the ever smiling Bill Granger is perfect for these times of unpredictable shopping. it’s very forgiving, very adaptable and lasts well in the fridge.   Tonight’s version lacked the mint, the cucumber and the celery but was no less tasty for all that. Ingredients 1 bulb fennel cored and finely sliced or shredded half cucumber seeded halved and finely sliced 2 large handfuls shredded white cabbage 2 large handfuls shredded red cabbage 1 stalk Celery, trimmed, cut into thin matchsticks 1 large red onion, thinly sliced 1 large handful fresh Vietnamese mint leaves, (or ordinary mint leaves) 1 large handful coriander leaves For the sweet chilli dressing 1 tbsp rice vinegar, or white vinegar 1 tbsp caster sugar 1 1/2 tbsp lime juice 2 tbsp Fish Sauce 2 long red chillies, deseeded and finely chopped 1/2 tsp Salt Method Put the white and red cabbage with the celery, onion, mint and coriander in a larg

I don’t know about you but one of the good things to come out of the pandemic has been a real commitment to using up everything we can. As I write this I am eating cauliflower tabbouleh made using the remainder of the cauliflower we didn’t use for the roast cauliflower we had last night. One of the things I have been guilty of in the past is throwing away the stalks of bunches of coriander and parsley ... no longer! I am now using them to make poor mans salsa verde and our particular family favourite mojo verde. Mojo verde is an amazing sauce that works well as a dressing for salads or cooked vegetables, as a sauce alongside meat or mixed with a smashed avocado and prawns. This recipe is from the estimable folks at morito Mojo Verde Ingredients 2-3 medium green chili peppers, seeded, and roughly chopped ( you will need to do a bit of trial and error to find your perfect level of heat) 1 clove garlic, sliced 1 large bunch fresh coriander stalks (washed!!) Juice