Choucroute garnie (Alsatian sauerkraut platter)

1. Rinse the sauerkraut in cold water and squeeze it well so it is not too sour.

2. Soften the thinly sliced onion in the pork fat, then add the sauerkraut.

3. Scatter in the juniper berries and bay leaf, and pour in the dry white wine so it just covers.

4. Add the smoked pork knuckle and the diced smoked pork loin, cover and braise for 1 hour.

5. Then add the sausage, the smoked sausage and the bacon, and braise together for a further 30 minutes.

6. Meanwhile boil the potatoes in their skins and serve them alongside the sauerkraut and meats on one large platter.

Tip: The national dish of Alsace – a generous, festive platter. Do not cook the sauerkraut to mush; keep it with some bite. Serve Dijon and hot mustard on the side.