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Sauerkraut Bake

420 calories per serving

ingredients

serves 4
800 g (1 3/4 lb) sauerkraut
150 ml (1/4 pint) meat stock
150 ml (1/4 pint) natural apple juice
2 cloves
2 juniper berries
1 large red pepper
100 g (4 oz) rindless streaky bacon
450 g (1 lb) potatoes
150 ml (1/4 pint) white wine
2 tablespoons chopped parsley
2 tablespoons crime fraiche
25 g (1 oz) butter

method

1. Place the sauerkraut in a saucepan with the stock, apple juice, cloves and juniper berries. Cover and braise over a low heat for about 40 minutes. Halve and deseed the pepper, wash, dry and cut into strips.

2. Dice the bacon and fry in a frying pan until brown and crisp.

3. Then add the peppers to the pan and fry for a few minutes, stirring frequently.

4. Peel, wash and very thinly slice the potatoes. Mix the sauerkraut with the bacon and pepper mixture, stir in the wine and transfer the mixture to an ovenproof dish. Top with the sliced potato and sprinkle with parsley.

5. Spread the creme fraiche over the top and dot with the butter.

6. Bake on the middle shelf of a hot oven (220°C, 425°F, gas 7) for 20 minutes.

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