This creamy celeriac and crisp apple remoulade is the perfect autumnal pairing for these impressive new vegan fishcakes from Linda McCartney. Basically a posh coleslaw, it can be easily whipped up in minutes and even if you don’t possess a mandolin, a sharp knife and a little bit of care can ensure your matchsticks are perfectly, well, imperfect. If you can’t get your hands on vegan mayo, then by all means, use a tangy unsweetened non-dairy yoghurt, which works just as well. The remoulade can be prepared in advance and keeps for several days in the fridge, and makes for a lovely starter dish paired with a fresh green salad and chilled white wine.