Finally, make a fresh summer slaw to add some veg to your barbecue. We’ve used beetroot, celeriac and carrots but you could add shredded cabbage, cucumber or even grated apple. Mix together wholegrain mustard, orange zest and juice, natural yogurt, extra-virgin olive oil and chopped basil in a large bowl; season. Add 200g julienned celeriac, 1 julienned raw beetroot and 2 julienned carrots. Cover and chill for at least 1 hr, or up to 24 hrs. Toss to serve.