Recipes

Chosen from Tender: Volume 1 by Nigel Slater, he writes about this crunchy celeriac and blood orange salad for a frosty day "There is something uplifting about refreshing food eaten on a frosty day. What followes is a light, fresh-tasting salad that makes your eyes sparkle."

Enough for 4

    2 small kohlrabi
    A blood orange
    The juice of half a lemon
    12 capers
    3 tbsp olive oil
    2 small raw beetroot
    200g wedge celeriac
    3 spring onions
    A handful flat-leaf parsley

For the Dressing

    200g thick yoghurt (I use sheep's)
    3-4 tbsp olive oil
    A small clove garlic, crushed

Method

Slice the kohlrabi thinly and divide the slices between four flat plates. I don't think you have to peel them, but you can if you wish. The slices should be very thin, otherwise the whole thing loses its delicate quality.

Peel and thinly slice the blood orange and place on top of the kohlrabi. Add a pinch of sea salt to the lemon juice, stir in the capers and olive oil, then spoon it over the sliced kohlrabi. Set aside for a good half hour.

Peel and coarsely shred the beetroot and celeriac. Finely shred the spring onions and toss all together with the parsley leaves. Mix the yoghurt and olive oil, stir in the crushed garlic clove and add a pinch of salt and black pepper.

Pile the grated vegetables on the kohlrabi and add the dressing. Mix together as you eat, to retain the fresh crunch of the raw vegetables.