Jamie Oliver Coleslaw With Yogurt Food

THE BEST WINTER VEG COLESLAW

Steps:

• Peel the carrots and trim the fennel. If you're using beetroot or celeriac, peel these. Remove the outer leaves of the cabbage, if using.
• Shred the carrots, fennel, and your choice of radishes, beetroot, turnip or celeriac on a mandolin (use the guard), or use the julienne slicer in your food processor. Put the veg into a mixing bowl.
• Peel the onion and shallot, and slice as finely as you can, along with the cabbage, if using. Add these to the bowl of veg.
• In a separate bowl, mix half the lemon juice, a lug of extra virgin olive oil, yoghurt and mustard. Pick the herb leaves and chop, then stir into the dressing.
• Pour the dressing over the veg and mix well to coat everything. Season to taste with sea salt, freshly ground black pepper and the rest of the lemon juice, if you like.
• Really delicious served with thinly sliced leftover roast lamb, pork or rare roast beef, drizzled with extra virgin olive oil.

WICKED CHICKEN WITH COLESLAW

Steps:

• Homemade coleslaw knocks the socks off shop-bought stuff and is great with these chicken baps.
• Preheat your oven to 200ºC/400ºF/gas 6. Mix the chicken with the zest and juice of the lemon, the sliced chilli and the garlic, and season with salt and freshly ground black pepper. Cover and leave to marinate for half an hour.
• Peel the carrots, throw away the peel and then keep stripping until you get a pile of carrot ribbons. Slice the cabbage as finely as you can with a sharp knife. Place the carrot and cabbage in a bowl with the sliced onion, the yoghurt and the mustard. Mix well and season with salt and freshly ground black pepper.
• Place the chicken thighs on a tray, skin side up, and bake in the oven for 30 minutes or until the skin is crispy and the meat's cooked through.
• Take the chicken thighs out of the oven, leave to cool slightly until you can handle them and then pull the bone out of the middle (you might need a little knife to do this). Toast the halved rolls under a hot grill or in the oven, and fill with rocket salad and a chicken thigh. Serve with the coleslaw and tuck in!
• Tip: If you don't like the idea of cutting out the bone, buy your chicken thighs ready boned.

COLESLAW KIMCHI

Steps:

• HowToStep
• Trim, then shred the white cabbage, leek and carrot, then mix together in a bowl.Add the remaining ingredients and mix - it can be eaten straight away and will keep fresh in the fridge for 1 week.

JAMIE OLIVER'S HOMEMADE YOGURT

Steps:

• Bring milk to a boil in a thick bottomed pot. Turn heat off and leave for about 40 min until the milk has cooled down to body temperature. If you can keep your finger in the milk, you can go ahead and stir/whisk in the yogurt. Cover and leave at room temperature for 6-8 hours.
• Place in the fridge to chill; it will keep for 1 week.