Recipes & Blog — Sauerkraut

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....

Welcome to the third instalment of The Cultured Collective's blog series Eat & Greet where we're talking all things food, health and wellness with some of our favourite people and sharing delicious recipes to inspire you to get experimenting with kimchi and sauerkraut. This month we sat down with Jeannette Hyde, nutritional therapist and author of The Gut Makeover, and The Gut Makeover Recipe Book. Hello Jeannette! Please let our readers know a little about your work... The Gut Makeover book was at the forefront of the gut health revolution when it was first published in 2015. I took the...