We all know exactly how to make cole slaw. We all know the right balance of cabbage and carrot and herbs and we have all satisfied ourselves with an answer to the great ‘mayonnaise or dressing’ debate. We do too. And this is it; our take on a classic salad. The addition of the dill gives it a lovely fresh summery spin, and the carrots, some grated finely for the flavour, some grated coarsely for texture (or indeed shredded on a spiraliser for extra crunch), give it a sweet fruity allure. We have also discovered that a finely grated medium sized kohlrabi rather than carrot works beautifully, and that a finely chopped spring onion white 'savouries' it up nicely.

Half a head of white cabbage, cut into 4 segments, then shredded as finely as you can

6 medium chantenay carrots, 3 grated finely, 3 grated coarsely

1 pack dill, chopped finely, including all but the coarsest stalks

3 to 4 tbspns mayonnaise or vegan mayo

salt and pepper to taste

• Put the cabbage, carrot and dill into a large bowl. Stir in 3 tablespoons of mayonnaise well. If you feel it needs some more, by all means add some more. Season, put in a lunchbox, keep in the fridge. It’ll last about 3 days, if Nik doesn’t get there first…