Recipes & Blog — Sauerkraut

Bulgar Wheat Tray Bake with Mediterranean Vegetables, Pan-fried Halloumi & Sauerkraut. This one-tray bake is a saviour for when you're needing a healthy supper in a hurry. Sauerkraut gives this simple recipe a little something extra - satisfying crunch and gut-friendly goodness.  ⁠

You can always rely on Nigel Slater for the tastiest, classic flavour combinations. We've adapted his recipe for beans with leeks and caerphilly to create this plantbased veganuary friendly version. ⁠Creamy butter beans, cheesy leeks, and crunchy, tangy original kraut;  this is beans on toast, but not as you know it.⁠

The most decadent and delicious of dishes to bring a little joy to your January. Our tartiflette has all the rich, comforting creaminess of the original version with added sauerkraut oomph. Serve alongside cornichons, salad greens and a crusty baguette. 

INGREDIENTS Serves 4 200 g ciabatta loaf 600 g ripe mixed tomatoes, roughly chopped 4 TBS Fennel, Apple & Dill Sauerkraut 1 handful small capers , drained 1shallot, finely sliced 8 anchovy fillets, finely sliced 1 tsp red wine vinegar 2 TBS extra virgin olive oil Bunch of fresh basil Salt & Pepper to taste METHOD 1. Preheat the oven to 180C. Tear the ciabatta into rough 3cm pieces and place on a tray. Drizzle with 1 TBS olive oil and bake for 5-10 minutes until lightly browned. 2. Place the tomatoes in a bowl and season with salt and pepper....