Polish sauerkraut salad with apple and carrot (Surówka z kiszonej kapusty)

1. Taste the sauerkraut: if it's very sour, rinse it quickly; squeeze it out well and chop it a little with a knife.

2. Peel the carrots and grate them on the coarse side of a grater.

3. Peel the apple (or leave the skin on), core it and grate it too – only just before mixing, so it doesn't brown.

4. Chop the onion very finely.

5. Mix everything in a bowl, drizzle with the sunflower oil, season with the sugar and pepper and leave for 15 minutes.

6. Serve cold alongside roast meats, breaded cutlets or sausages.

Tip: "Surówka" means raw salad – the fresh, obligatory companion of the Polish Sunday lunch; raw sauerkraut is also probiotic and rich in vitamin C.