This week we welcome kohlrabi, the ‘beautiful alien’ brassica. If your palate is craving a fresh hit as a counterfoil to all those wintery soups and stews, this is it. It’s at its best eaten raw in zingy slaws. If you can’t face salady things in deepest winter, try adding to a stir-fry or a root veg gratin. The recipe we’ve chosen to print is adapted from Ottolenghi’s new book Flavour. As he says in the intro, the nut-seed-chilli-seaweed sprinkle is pretty special, so why not make extra to put on other salads, noodles or rice. If you have a bit less than 500g of kohlrabi to play with, supplement with other ‘slaw’ veg of your choice eg. celeriac, carrot…