Fennel & Beetroot Slaw
Drain the beetroot and pat it dry on kitchen paper.
Shred the red cabbage and fennel as finely as you can.
Zest the lemon.
Cut the apple into matchsticks then drizzle with the juice of the lemon to stop it going brown.
Place the fennel, cabbage, apple and lemon zest in a bowl.
Mix in the soured cream and season.