Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 8

Carrot and cumin coleslaw recipe

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Ready in 20 minutes

1 large onion, thinly sliced
2 large carrots, roughly grated
1/2 small white cabbage, finely sliced
1 tbsp cumin seeds
6 tbsp good light mayonnaise
1 tbsp lemon juice

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1. Put the onion, carrots and cabbage in a big bowl and toss well. Set aside.
2. Toast the seeds in a dry pan over a medium heat for 1 minute, or until aromatic. Cool slightly, then add to the vegetables with the mayonnaise and lemon juice. Season and mix well.

Nutritional info

Per serving: 110kcals, 9.6g fat (1.4g saturated), 1.6g protein, 5.8g carbs, 5.2g sugar, 0.2g salt

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