Super-fast slaw

Sauerkraut adds fermented goodness to a quick slaw. Ingredients

1 large carrot, peeled and grated

1 medium kohlrabi, peeled and grated

500g sauerkraut ½ bunch coriander leaves, roughly chopped

½ bunch flatleaf parsley, roughly chopped

1 unwaxed lemon, zest only

Directions

1. Mix all ingredients together. That’s it, more or less. Add as much dressing as you like.

Power sauce

This ketchup takes 16 hours to ferment. The recipe is for 1.5 litres, so keep it in the fridge for a couple of months.

Ingredients

180ml Worcestershire sauce 120ml unfiltered raw apple cider vinegar 160g pure maple syrup 100ml coconut water kefir (Rhythm Health Raw Natural Coconut Dairy Free Kefir, £5.49 for 500ml, ocado.com) 1 tbsp smoked paprika 1 tbsp Himalayan salt 1 litre organic tomato paste

Directions

1 Stir the first six ingredients in a bowl, add tomato paste and stir again before placing in a large, wide glass jar. Put a new J Cloth over the top and secure it with a rubber band.

2 Leave for 16 hours in a warm space (the kitchen is ideal, just keep it away from the window if it’s cold outside). Then pour into bottles and cap, or secure an airtight lid on the existing jar. Add it to everything.