CELERIAC REMOULADE

The best/most delicious version of coleslaw to ever exist.

I first learnt to make remoulade at a restaurant in Brighton. I was taught by my lovely Head Chef at the time, Michael Nottman-Watt. A fantastic cook, and a great mate. We were making it with swede and hung yoghurt, a lighter more “modern” take on the classic. I went on to try the OG and really do prefer it (sorry Michael). It’s a stone cold classic, takes about 15 minutes to make and is really, really delicious. You can use this recipe as a side to so many different bits and bobs. I like it with cured meat, a warm, boiled egg and good toast. Call me old fashioned.