I add 1 thing to coleslaw that makes it taste better than supermarket versions

Coleslaw might seem like something that's too complicated to make and is best bought ready-made from the shop or supermarket. But it's actually incredibly simple to make - and the main ingredients are so cheap that you can make a big batch of it for pennies.

Its two main ingredients are cabbage and carrots. You can pick up a cabbage for £1 and 500g of carrots for 46p. So for £1.46 you've already got the bulk of the dish that serves several people and you'll likely have most of the other ingredients in your cupboards in the kitchen.

Most coleslaws will contain some form of combination of cabbage and carrots along with white wine vinegar, Dijon mustard, mayonnaise and onion, meaning it's not only simple and cheap to make but is also nutritious, with the cabbage and carrots providing fibre and vitamins.

But you can also adapt the basic recipe for something even more special, making it tastier and healthier.

I came across a Nigella Lawson recipe for "New Orleans coleslaw" (it doesn't actually come from New Orleans) in an old book by the famous TV chef and it's now the only coleslaw I'll ever make. I bring it out for family parties or barbecues, because it's great for any occasion where all you need to do is put big bowls of foods on the table and allow people to help themselves.

Nigella adds buttermilk and pecans to hers. I've never used the buttermilk but the pecans do taste fantastic in it. But the most special ingredient of all in this coleslaw is maple syrup. It gives that rich sweetness to the dressing that goes perfectly with the cabbage and carrots and contrasts the sharpness of the spring onions.

So next time you need to make a big batch of something for a party or a barbecue, give this coleslaw a go. You won't be disappointed - and don't feel you need to stick rigidly to the recipe either but be confident about mixing it up. For example, you could add a few sunflower seeds for even more crunch or try walnuts instead of pecans for a different (maybe even umami) flavour. You could also use Greek yoghurt instead of mayonnaise to make it a little healthier. But this is Nigella's recipe below.

Ingredients (Nigella's version)

• 1 Savoy or white cabbage (about 1kg before trimming)
• 2 carrots
• 2 sticks celery
• 4 spring onions
• 200 grams mayonnaise
• 4 tablespoons buttermilk
• 2 tablespoons maple syrup
• 2 teaspoons cider vinegar
• 100 grams pecan nuts (fairly finely chopped)
• Maldon sea salt and pepper (to taste)

Method

Trim and shred the cabbage, either by hand or with a food processor.

Peel and grate the carrots, and finely slice the celery and spring onions.

Whisk together the mayonnaise, buttermilk, maple syrup and vinegar and coat the shredded vegetables with this dressing.

Season, and toss through the chopped nuts.