Makes 2-3 servings.

3/4 Tbsp red wine vinegar
3/4 tsp dijon mustard
1 tsp medium curry powder
3 Tbsp mayonnaise
3 Tbsp plain yogurt
1 Tbsp finely chopped shallots
1/2 Red Dog celeriac, peeled
1 large ripe but firm pear
1/4 Red Dog red cabbage
1.5 Tbsp raisins
1 handful chopped walnuts
1.5 Tbsp finely chopped cornichons or dill pickles
1 handful fresh parsley, chopped

Whisk the vinegar, mustard, curry powder, mayonnaise and yogurt in a large mixing bowl. Add the chopped shallots, 1 tsp salt and a few grinds of black pepper, then whisk again. (Tip: The dressing can be made up to 24 hours in advance and keep covered in the fridge.)

Using a mandoline or sharp knife, cut the celeriac into matchstick-size strips and toss with the dressing to stop them browning. Cut the pears into matchsticks (leave the skin on) and stir into the celeriac. Cut the hard core from the cabbage and discard, then finely shred the leaves and add to the bowl. Stir in the raisins, walnuts and pickles, then cover and chill until needed.

To serve, stir in all but a few pinches of the chopped parsley and scatter the rest over the top.