A lighter, more interesting slaw – fennel and apple with a mustard and cider vinegar dressing. The aniseed freshness of the fennel and the sharp sweetness of the apple make it the perfect counterpart to richer, smokier dishes. Cabbage adds a satisfying crunch and body, while the combination of mayonnaise and soured cream brings a smooth, tangy creaminess that ties everything together without overpowering the fresh flavours.

This slaw is about balance and simplicity, using seasonal, homegrown ingredients that are easy to find and prepare. It’s a no-fuss side that works equally well alongside barbecued meats or as a refreshing salad on its own. The dressing is sharp but gentle, with honey adding just a hint of sweetness to round out the acidity of the cider vinegar and the bite of the mustard.

There’s no cooking involved here, just careful slicing and mixing, making it an ideal choice for those who want to spend more time enjoying the fire and less time in the kitchen. It’s a straightforward recipe that respects the ingredients and lets their natural qualities shine through – the kind of everyday BBQ side that fits effortlessly into any meal.