If it's sunny, I'm going for a glamorous Christmas coleslaw; the cabbage finely sliced and tossed with beetroot in a tangy mustard vinaigrette, bedecked with tiny pomegranate seeds like miniature Christmas baubles. Prepare ahead of time to allow for chilling.
250g red cabbage, very finely shredded
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 tbsp maple syrup
1 tsp ground ginger
sea salt and pepper
1 tbsp white wine
300g freshly boiled or tinned beetroot, chopped
4 small radishes, finely sliced
100g wild rocket
2 tbsp pomegranate seeds
1. Soak the shredded cabbage in cold water and refrigerate for two hours, then drain well.
2. In a large bowl, whisk the olive oil, vinegar, mustard, maple syrup, ginger, sea salt and pepper. Whisk in the white wine to lighten.
3. Add the cabbage, beetroot, radish and rocket and lightly toss. Scatter with pomegranate seeds and return to the fridge to stand for one hour (or bit more or less) before serving.