Serves 4

I know you don't often catch me using a classic dish out of its normal context, but I just didn't know what else to call this mixture of shredded winter roots and cabbage - so winter slaw it is. I like to use salted ox cheeks when they're available as they have a much softer texture and better flavour than brisket, but unfortunately they're not that easy to get your hands on.

You will find a mandolin useful for shredding the vegetables. With its various cutting blades, it's a useful time-saving gadget to have in your cupboard. 500g salted beef brisket or silverside

For the winter slaw

1 large shallot, peeled and thinly sliced
1 medium carrot, peeled and finely shredded
100-150g celeriac, peeled and finely shredded
200-250g red cabbage, finely shredded
4-5tbsp good quality mayonnaise
Salt and freshly ground black pepper

Put the salt beef in a sauce pan, cover with water and bring to the boil. Simmer gently for 1 1/2-2 hours or until tender. Leave to cool in the cooking liquid.

Mix all of the ingredients for the winter slaw and season; you can add more or less mayonnaise to taste.

The salt beef can either be sliced and served with the winter slaw or shredded and mixed in as I have done.