Winter slaw with hazelnuts

Method

1. Put the redcurrant jelly, mustard and vinegar in a small bowl, along with the salt and a good grind of pepper. Whisk together until the jelly has dissolved, then gradually whisk in the oil to make a thick dressing.
2. Tip half the dressing into a large salad bowl, keeping the rest to one side. Peel and cut the celeriac into matchsticks and quickly toss with the dressing in the salad bowl to prevent them from browning. Core the pears, then slice, discarding the cores. Add to the celeriac, mix again to prevent browning, then cover and keep chilled (see tips).
3. Cut the hard central core from the cabbage and discard, then finely shred the leaves and put in another bowl, along with the parsley and hazelnuts. Cover and chill.
4. When you’re ready to eat, tip the cabbage, parsley and nuts into the bowl with the celeriac and pears. Add the remaining dressing, then toss everything together until thoroughly mixed and coated. Taste, adjust the seasoning and serve.