As I'm neither rabbit nor slug I eschew raw cabbage in salads. For the same reason I'll not tediously crunch my way through coleslaw either. An organic hearted cabbage, steamed or stir-fried in thin strips, is a different matter altogether. I'm no fan of radishes but I'll eat them to be polite if needs be. A couple of years ago I had to endure one of those pretentious 14-course tasting menu dinners that someone had bought me for "a special treat." The chef must've had a glut of radishes in his garden because they featured in five of the 14 courses. Always very thinly sliced, sometimes cunningly disguised, but radishes nonetheless.

The marinated tomato salad is indeed a thing of culinary beauty, Helen!