COLESLAW

To make the dressing, mix the mayonnaise, yogurt, Tabasco sauce and salt and pepper to taste together in a small bowl. Chill in the fridge until required.

Shred the cabbage in half and then into quarters. Remove and discard the tough centre stalk. Finely shred the cabbage leaves.

Clean the leaves under cold running water and dry thoroughly on kitchen paper. Peel the carrots and roughly grate or shred in a food processor or on a mandoline. Quarter and deseed the pepper and cut the flesh into thin strips.
Mix the vegetables in a large serving bowl and toss to mix. Pour over the dressing and stir until the vegetables are well coated. Cover and chill in the refrigerator until required.

SERVES 10-12

150 ml/5 fl oz mayonnaise
150 ml/5 fl oz natural yogurt
dash of Tabasco sauce
1 head of white cabbage
4 carrots
1 green pepper
salt and pepper