Apple, Kraut and Nut Bruschetta

A truly classic combination, though they may not receive as much praise from you when competing on a large plate of Christmas dinner. This recipe brings them to the forefront, shines the light bright on them and allows their beautiful complimentary flavour profiles to really shine.

150g nuts, such as chestnuts, hazelnuts etc

4 sourdough slices/8-12 bruschetta

2 apples

1 unwaxed lemon

300g pink kraut

1. Break up the nuts in a mortar until its predominantly small pieces, with a few larger fragments for that textural variety.

2. Heat a small frying pan over medium heat, then add the crushed nuts and toast until they become fragrant and start to darken. Sprinkle a small pinch of salt, and set aside.

3. Core and quarter the apples, then thinly slice into long strips. Place in a bowl, squeeze the juice of half the lemon on top of them and add enough water to cover. This will prevent the apple from going brown or softening too much while we prepare everything else.

4. Toast the bread you have chosen, either in a toaster or under the grill. Once done, take the lemon and rub the skin on the toast. You’ll immediately have a nose full of citrus, thank me later!

5. Spread the pink kraut out over the toasted bread, lay the apple slices on top and then give a hearty sprinkling of the crushed nuts. Finish with a little pepper, and a light zesting of lemon.