FOOD: Roasted autumn vegetables and kohlrabi slaw.

Serves 4

– 1 large or 2 small kohlrabi, peeled and cut into wedges

– ½ small savoy cabbage, cut into wedges

– 4 watermelon radishes, cut in half or quarters depending on the size – olive oil

– 100ml Greek yoghurt

– 50ml mayonnaise (Kewpie is fine)

– 1 tbsp white wine vinegar

– 1 shallot, very finely chopped

– 1 clove garlic, crushed

– 2 tbsp dill, chopped

– 1 tbsp parsley, chopped

– 1 tbsp chives, chopped

Heat the oven to 180ºC.

Put the kohlrabi wedges, cabbage and radish in a roasting tin, drizzle with olive oil, season well and cook for 40 minutes or until the wedges are tender.

To make the dressing, whisk the yoghurt, mayonnaise and vinegar together. Stir in the shallot and garlic followed by some of the dill, parsley and chives. Spoon the dressing over the vegetables and scatter with the remaining herbs.