Great Britain

Nigel Slater’s Chinese sausage and cabbage slaw

The recipe

Trim and shred 1 medium-sized kohlrabi (250g). Peel a large cucumber, halve it lengthways and scrape out the core with a teaspoon and discard it. Cut the cucumber into 2cm pieces.

Peel and finely dice a large shallot, then peel and thinly slice 2 large cloves of garlic. Cut 220g of dried Chinese sausage into short (2cm long) rounds.

Warm 1 tbsp of groundnut oil in a shallow pan, add the shallot, garlic and sausage and cook over a low to medium heat, until some of the sausage fat has melted into the oil and the sausage itself is turning gold.

While the sausage is cooking, peel a large blood orange and cut into segments, discarding the skin from each as you go. Toss together the cucumber, kohlrabi and orange.

Pour 100ml of double cream into the sausage and stir in a grinding of black pepper and 1 tsp of grain mustard. Let the cream bubble up briefly, then pour over the shredded cucumber and kohlrabi. Serve immediately. Enough for two.

The trick

Wind-dried sausage is available at Chinese food stores. Sometimes sold loose, sometimes vacuum packed, it keeps for a long time and is an incredibly useful standby when you want to add a small savoury element to a vegetable dish.

The twist

Use robustly seasoned butcher’s sausage or black pudding in place of the Chinese sausage. In place of the kohlrabi, try shredded or thinly sliced mooli. A few bottled green peppercorns, with a tsp or two of their pickling brine, is an interesting addition, adding a little welcome warmth along with the mustard.