Sauerkraut and Gammon on Rye

It is often difficult to find new ways of using up leftover festive fare. If you have some leftover gammon or ham, try this tasty sandwich for a quick lunch, piled with sauerkraut and dribbled with honey and mustard sauce. Sauerkraut or ‘sour cabbage’ needs to go through a fermentation of lactic acid bacteria to give it its distinctive sour flavour. This process can take 4-6 weeks. This recipe uses cider vinegar to get the sour flavour and takes about half an hour

• 2 tablespoons olive oil
• 2 baby cabbages, shredded
• ¾ cup beer
• 1 tablespoon wholegrain mustard
• ¼ cup cider vinegar
• 2 tablespoons brown sugar

Heat the olive oil in a pan. Add the shredded cabbage and cook for a few minutes until just wilted. Add all the remaining ingredients and simmer until the liquid is reduced, but the cabbage is still crunchy. Scoop into sterilised jars to save or serve immediately with ham on rye with a mustard sauce.