Parsnip and apple coleslaw
Serves 2 as a main meal, 4 as a small side dish

2 tbsp cider vinegar
1 tbsp good olive oil
1 tsp clear honey
1 tsp wholegrain mustard
175g parsnips
100g carrots
100g red cabbage
1 Cox’s apple, or your preferred eating apple, weighing approximately 150g
Handful of fresh parsley leaves, roughly chopped
25g walnuts, roughly chopped

1 Place the vinegar, oil, honey and mustard in a small jar and season with a small pinch of salt and a good grinding of black pepper. Screw on the lid and give it a shake until it’s pale and combined. Taste, adjust the seasoning if necessary, and set aside.

2 Peel the parsnip(s) and slice out the woody core – you’ll end up with about 100g parsnip. Coarsely grate and place in a large bowl. Peel and coarsely grate the carrot(s) and add to the parsnip. Very finely slice the red cabbage and add to the bowl.

3 Quarter the apple and slice out the core. Coarsely grate the apple, discarding any large pieces of skin. Add to the vegetables with the parsley leaves and half the walnuts.

4 If the dressing has started to separate, give it a shake again, then pour over the coleslaw. Toss the salad to coat in the dressing and then divide between two plates. Scatter over the remaining walnuts and serve. For a more filling meal, serve it with a chunk of blue cheese and warm crusty bread (it’s also good with a greasy pork chop and apple sauce if you’re not vegetarian).

Used 2 parsnips and 4 small carrots. 1/4 of a small / medium head of green cabbage. 1 Tbsp honey, 1 Tbsp dijon, only a splash of cider vinegar. Zest from one lemon, plus used the fresh lemon juice from the whole lemon. No parsley, no walnuts (so it's very plain and orange / green looking).

My version is definitely more of a side dish version.