Tom Kerridge serves up hardcore coleslaw for crowd pleaser on Tom Kerridge’s Best Ever Dishes.

Tom says: “Coleslaw is such a versatile side dish, perfect for summer barbecues and works just as well made with winter vegetables and served alongside roast pork.”

The ingredients are: 1 bulb fennel, ¼ small celeriac, peeled, ¼ small red cabbage, ¼ small white cabbage, 1 beetroot, peeled, 1 Spanish onion, 2 large carrots, peeled, 1 tbsp fennel seeds, toasted, 2 tbsp flaky sea salt, 1 lemon, zest only, 1 tsp chopped fresh dill, 1 tbsp chopped chervil and 1 tbsp chopped fresh flatleaf parsley.

For the garlic dressing: 5 garlic cloves, grated, 2 free-range egg yolks, 4 tsp white wine vinegar, 35g English mustard, 1 lemon, juice only, 1 tbsp salted anchovies, 2 tsp caster sugar, 350ml vegetable oil, salt and cayenne pepper, to taste.