Cooked Root Vegetable Slaw

I love a fresh crunchy slaw and this Russian-inspired version is one of my favourite recipes. Glossy, sweet and still earthy, this is everything I want from a side dish. Make a large batch and keep it in your fridge for several days – a spoonful will pep up any simple meal.

500g beetroot

200g carrots

2 onions

2 garlic cloves

300g tomatoes

100ml sunflower oil

50ml wine vinegar (red or white) 60g sugar

Bunch of dill

Trim, peel and coarsely grate the beetroot and carrots. This is easiest done in a food processor with a grating attachment.

However, if you don’t have one you can use a box grater – be prepared for some serious hand stains (consider wearing gloves). Peel and finely chop the onions and garlic – if you’re using a food processor, you can grate these also. Peel the tomatoes and finely chop them.

Place the sunflower oil, vinegar and sugar in a large saucepan on high heat, then add all the grated and chopped vegetables and season generously. Bring to the boil, then reduce to a simmer and cover the pan.

Cook for 1½-2 hours, stirring occasionally, until the vegetables are tender. Remove the lid, raise the heat a little and cook for a further 15 minutes, until almost all the liquid has cooked away and the vegetables are soft and look glossy.

Remove from the heat and leave to cool. Taste, tweak the seasoning and finely chop the dill. Stir through the dill before serving. Serves 6-8