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 6

Carrot kachumber recipe

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Ready in 15 minutes

300g carrots, peeled
175g white cabbage, shredded
1 small green chilli, deseeded and finely chopped
3 tbsp olive oil
3 tbsp white wine vinegar
2 tsp black mustard seeds

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1. Use a peeler to cut the carrots into ribbons and mix with the other ingredients in a large bowl. Season, cover and chill until needed. Serve with the Chicken curry (see recipe).

Nutritional info

Per serving: 83kcals, 6.2g fat (0.8g saturated), 1.2g protein, 6g carbs, 5.2g sugar, trace salt

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