Farmhouse Coleslaw

Coleslaw isn't difficult to make but it is a delicious accompaniment to both hot and hot cold meats. For me, it always reminds me of Christmas time and this version's addition of clementines helps bring out that festive flavour. Enjoy!

Prep Time: 10 mins | Serves 6

Ingredients

1 roughly grated whole white cabbage
2 roughly grated large carrots
A good handful of cashew nuts
3 clementines divided into segments
600g good quality mayonnaise
1 tablespoon of Candarelle (icing sugar will also work but avoid any sugar that has texture)

Method

Roughly grate the cabbage and carrots
- For the cabbage you can use either a food processor or a knife to roughly chop
Combine the cabbage and carrots in a mixing bowl
Add the cashew nuts and clementine segments and toss together
Dust the Candarelle over to bring out the flavour of the carrots and clementines
Combine with the mayonnaise adding until the mix is well covered

Biography

Sue Davie is a qualified home economist and professional food stylist, recipe tester and cookery demonstrator. A Cordon Bleu trained cook, she has an impressive list of credits to her name in the film & TV world, from the original BBC Food Programme through to Netflix’s The Crown as well as many local radio and television appearances. A highly experienced food professional, Sue works with the industry’s best photographers, creatives and presenters to bring food projects to life.