What’s a barbecue with coleslaw? I don’t mean that horrible, cloying, mayo laden shop bought variety, I mean the fresh crunchy homemade variety. I like mine best because it takes on a beautiful pinky-purple colour from the red cabbage and red onion, which is pleasing to the eye if nothing else. I don’t like mine swimming in mayonnaise, just a fine coating to keep it moist and I love the subtle sweetness the apple brings. To make sweeter still add a few raisins. This recipe will make a big plastic tub full, either to feed a crowd at a party, or to last two or you three or four days.

Crunchy purple coleslaw

Rough guide

½ a small head of red cabbage, finely sliced.

1 medium red onion, finely sliced.

1 large carrot, grated (or two medium carrots)

1 eating apple, grated

Put all the ingredients into a large bowl, spritz with the juice of about half a small lemon, season with salt and pepper and dollop on a couple of tablespoons of good quality shop bought mayonnaise (or more to your taste). Mix thoroughly and leave in the fridge for a couple of hours before serving.

Also for a more impressive potato salad, take these tips from Jamie Oliver. Boil or steam some new potatoes and while warm pour on them some olive oil, lemon juice and seasoning and leave to cool. To dress mix lemon zest and fresh chopped chives with some natural yogurt (best not to use fat free as it is too thin), season and stir into the potatoes. The potato salad is even more delicious sprinkled with some cold snipped up crispy bacon pieces. Just these two little homemade side dishes elevates any barbecue without barely any effort.