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For those of you who like your cheese tangy and spiced up, this is for you. I love forking unpasteurised sauerkraut on top of a high-tea dish like this. The cabbage contains vitamin C as well as healthy probiotic bacteria. I wrote this recipe using one of my favourite sauerkrauts – a chipotle one from the Cultured Collective – but you could use any fresh live type purchased from the fridge section of supermarkets, health food stores or online.

2 slices of sourdough bread

75g Gruyère cheese, grated

1 tbsp French mustard

1 tbsp Worcestershire sauce

4 tbsp sauerkraut (any will do, smoked chipotle flavour is delicious if you can get it)

Lightly toast your bread.
Mash the cheese, mustard and Worcestershire sauce together in

bowl with a fork.
Spread the cheese mixture on top of the toasted bread and place

under the grill. Toast for about five minutes or until the cheese mixture starts to melt and blister.

Top with sauerkraut and enjoy!