sauerkraut

The Reuben sandwich is a classic of American deli culture. It's origins are controversial with multiple claims relating to its creation, however in 1956, Fern Snider, a chef working at the Blackstone Hotel in Omaha, Nebraska, entered her Reuben recipe into the National Sandwich Idea Contest, taking the first prize and winning a car. This is the recipe which formalised the Reuben as we know it today.

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Ingredients 2 slices good quality bread such as rye or wholemeal 2 slices good quality sliced cheese, ideally Swiss 1 large slice corned beef 1 tablespoon sauerkraut Russian dressing optional

Instructions 1. Butter the bread, then place the cheese, corned beef and sauerkraut. 2. Heat a frying pan to medium-high heat and add butter or cooking oil. 3. Place the sandwich in the pan. Cook on medium heat until the bread is toasted, then turn over and repeat on the other side. 4. Cook until the contents of the sandwich are warm and the cheese is melting. 5. Remove from the pan, slice in half, and eat.

Airfryer method Prepare sandwich as above then cook in airfryer at 200C (390F) for five minutes.

Servings One

Storage Eat immediately.

This week's recipe is a cold weather favorite of mine and never fails to warm me up - Sauerkraut with apple, bacon and sausage. Sauerkraut is popular in all German speaking areas and is often served with a variety of meats. This particular recipe borrows from Bavarian tradition in that it adds apple for sweetness and additional flavor.

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Ingredients - 1kg sauerkraut - 1 tablespoon caraway seeds - 1 apple, diced - 250g bacon, cut into 3cm pieces - 1 large onion, chopped - 680g continental sausage, cut into 2cm slices

Instructions 1. Place the sauerkraut, diced apple, and caraway seeds into a large pot or saucepan. Stir well. Bring to a simmer, then reduce to low heat and cook for two hours. 2. Place bacon and onion into a frypan or skillet over medium heat and cook until onion is soft and bacon begins to cook, about ten minutes. Stir the mixture into the sauerkraut. 3. Brown the sausage in the remaining bacon grease (add more butter or oil if needed) until sausage begins to brown, about ten to fifteen minutes. Stir the sausages into the sauerkraut. 4. Preheat an oven to 165 C. Prepare a baking dish with grease paper or cooking spray. Spoon the sauerkraut mixture onto the baking dish. 5. Bake in the oven at 165 C for one hour.

Servings Four

Storage Keep in the fridge in an airtight container for up to 48 hours.