Legendary Coleslaw


We can never make enough of this,
traditional and popular.



  • 2 carrots
  • 1 fennel bulb
  • 1 head of celery
  • 1/2 a celeriac
  • 1 parsnip
  • 1/4 red or white cabbage
  • 1 red onion
  • 1 large bunch dill (you can never overdo the dill!)
  • Dressing – a good dollop of mayonnaise, a slosh of white wine vinegar, and a smidgeon of Dijon mustard

Shred all the vegetables as finely as possible, preferably by hand. Food processors are faster, but can shred too finely and make the coleslaw mushy.

Simply coat the vegetables with the dressing.

Serve with our locally smoked ham, or alongside one of our delicious pies or sausage rolls.