Celeriac Remoulade

This is a classic French dish which transforms this knobbly, bulbous root vegetable into a creamy crunchy coleslaw. It makes a good side dish with cold meats, is perfect for a buffet table or as a BBQ accompaniment.

A remoulade is basically a mayonnaise based sauce to which is added your choice of herbs, mustard, capers, shallots or pickles, depending on what country you're in! I've also made it with half mayonnaise and half natural yoghurt which gives a lighter dressing. Here, I've stuck to the French version, using a good brand of mayonnaise with some grainy mustard and a squeeze of lemon.

1 celeriac, peeled and cut into thin matchsticks or julienne

(once peeled, I sliced the celeriac using a mandolin and then a sharp knife to cut the matchsticks)

1 lemon, juiced

(keep a tablespoon for the dressing but put the rest into a bowl of cold water. You will need to put the celeriac into it once you've cut it to stop it going brown.)

The dressing

6 tbsp of mayonnaise

3 tsp of Dijon or grainy mustard, or a mix of each

1 tbsp of lemon juice

black pepper

chopped parsley or chives to garnish

Start with squeezing the lemon and adding the juice to a bowl of water. (Remember to keep a tablespoon for the dressing)

Now for the celeriac. It's easier to handle if you cut it into quarters first and then peel and cut off the root. Using a mandolin, slice the celeriac and then cut into matchsticks.

I did a quarter at a time and put it into the bowl of water before continuing with the next quarter. You could also grate it coarsely with a kitchen grater or use a food processor.

For the dressing, mix together all the ingredients in a large bowl and taste the seasoning. Drain the celeriac, pat dry and gradually add it to the bowl, mixing as you go to coat evenly. Put into a clean serving bowl and leave to sit for about half an hour to allow the flavours to develop. Garnish with chopped parsley or chives before serving.

Italian potato salad

I've called this Italian potato salad because it includes Parma ham and sun-dried tomatoes. It's from my mother's recipe book and is full of flavour. If you're not keen on mayonnaise, then this is the one for you. You could also add a handful of rocket leaves on top for a peppery hit. Perfect for a summer alfresco lunch.

500g small new potatoes

4 large sundried tomatoes

85g Parma ham pieces

100g sour cream

freshly ground black pepper

chopped chives or spring onions

Clean and cut the potatoes to size. Put into a saucepan, cover with cold water and bring to the boil. Simmer for 5-10 minutes and when cooked, allow to cool.

Cut the sun-dried tomatoes and Parma ham into thin slices. (If the sundried tomatoes are in oil, pat dry before slicing). Chop the chives or spring onions (I used chives for a milder flavour).

Then simply put the potatoes into a large bowl and add the sour cream, black pepper and chives. Mix well and add the sliced ham and tomatoes. Tip into a clean serving dish to serve and scatter a few extra chives on top.

Perfect Potato Salad

Potato salad is something of an essential for family picnics and BBQs and it is also something that is loved by all generations. However, it can vary hugely depending both on the type of potato you use, whether you add other ingredients, and on the dressing.

The first rule is to use new waxy potatoes, ones that won’t ‘laugh’ or fall apart when you cook them. I use Charlotte or Pink fir apple, but only because I grow them in the garden and they don't need peeling!

The dressing – mayonnaise or vinaigrette?

I start with a good brand of store bought mayonnaise and then loosen it slightly with some natural yoghurt. Next, a bit of Dijon mustard, some salt and pepper and chopped parsley or chives. I don't have a recipe as such, just tasting as I go, keeping it simple and giving the potatoes their starring role.

If you’re not keen on a creamy dressing, you can use a herby vinaigrette which should be mixed through while the potatoes are still warm. Add some Dijon mustard for extra flavour.

Here's how my grandmother made it - from her recipe book with added comments!

I find it easier to cut the potatoes to size before you cook them and then simmer for 5-10 minutes until cooked.

While, that's happening, make the dressing in a large bowl and simply tip the potatoes in when they're cooked and cooled. Mix together, transfer to your serving dish and sprinkle a few herbs on top.

Optional extras include -

chopped cornichons or gherkins

sliced spring onions

chopped chives