Homemade coleslaw makes the perfect accompaniment to a picnic feast, delicious served with crusty rolls and ham
- 1 white cabbage (about 400g/14 oz)
- 1 carrot, coarsely grated
- 1 red onion, halved and thinly sliced
- 3 tbsp good-quality mayonnaise
- 3 tbsp low-fat natural yogurt
- 1 tsp Dijon mustard
- 20g pack chives
- 100g reduced-fat mature cheddar, grated
MethodRemove and discard core, then thinly shred cabbage. Put into a large mixing bowl. Add the carrot, onion, mayonnaise, yogurt and mustard. Snip in most of the chives.
- 1kg floury potatoes such as King Edward, cut into similar-sized chunks
- 4 rashers streaky bacon, chopped
- 100ml milk
- 100g mature cheddar, grated
- pinch grated nutmeg
- small bunch chives, finely chopped
- Put the potatoes in a large pan of salted water, bring to the boil and simmer for 15 mins or until completely tender. Drain well. Meanwhile, fry the bacon until crisp.
- Mash the potatoes until smooth, then stir through the milk, cheese, nutmeg, bacon pieces and half the chives. Season, then sprinkle over the remaining chives to serve.
- 300g pack Red Leicester (or vegetarian alternative), grated
- 140g light mayonnaise
- 2-3 tsp English mustard
- 15g pack chive, snipped
- Simply mix everything together, then press into a bowl.
- 150g pack soft, rindless goat's cheese
- 250g tub ricotta
- 50g pomegranate seeds, from a tub
- ½ small bunch chives, snipped
- 1 tbsp clear honey
- 2 tsp red or white wine vinegar
- loaf of crusty bread, to serve
- Mash the goat’s cheese and ricotta together in a bowl, then use a spatula to roughly spread over a large plate. Scatter with the pomegranate seeds and chives and set aside until ready to serve.
- Stir together the honey and vinegar, then as you’re about to serve, drizzle over the plate. Enjoy with crusty bread.