I remember reading once that the recommended daily allowance of fibre is 18g.
18g. No more. No less.
Nowadays, the Food and Drink Federation are a little more lax and a range is offered: 18-30g. Despite the 12g scope for variation, we are still expected to eat what can only be considered as, a lot of bran flakes.
Having left the classroom behind, I tend to be less concerned with numbers but the principle of a hearty, nutritious diet has stuck with me. A friend and I invented this coleslaw over a Scandinavian inspired lunch and were very pleased with the results. Heaped on top of rye bread and oily fish this is a very tasty smørrebrød.
Serves 3 (or 2 greedy people)
1 head of fennel
1 big carrot
5 little gherkins
1 tbspn capers
½ small clove garlic
1 tbspn sunflower seeds
½ tbspn sesame seeds
½ tbspn golden linseed
¼ tspn fennel seed
1 splosh of extra virgin olive oil
1 splosh of rice wine vinegar
½ tsp light brown sugar
lots of sea salt and cracked black pepper
- Start by grating the carrots.
- Then grate the fennel, releasing the wonderful aniseed aroma.
- Put the grated vegetables into a large bowl.
- Finely chop the gherkins, capers and garlic. Add these to the bowl.
- Gently toast your fennel seed and grind them in a pestle and mortar.
- Add to the mix along with the other seeds.
- Add the remaining ingredients and stir gently but thoroughly.
- Wait 10 minutes before serving to give the flavours a chance to meddle.
- Use this time to lay the table with pieces of toasted rye bread and mashed mackerel.