German Style Savoury Mushroom Strudel and Bratkartoffeln Style Potatoes

Slice the potatoes into 1cm thick rounds (no need to peel). Pop the potato rounds onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 25-35 mins. Turn halfway through.

Add the garlic and sugar (see pantry for amount) to the onion and cook until caramelised, 1-2 mins more.

Meanwhile, pop a small saucepan on a medium heat and stir in the creme fraiche, wild mushroom paste, half the mustard and water for the sauce (see pantry for amount). Bring to a simmer and stir occassionally until thickened, 2-3 mins.

Stir in the honey (see pantry for amount) and season with salt and pepper.

When the onion and mushroom are cooked, spoon half of the honey mustard sauce into the mushroom mixture and stir to combine. Cover the leftover sauce with a lid to keep warm.

Cut the puff pastry into equal-sized rectangles (1 per person).

Spoon the mushroom filling onto one half of each rectangle, leaving a 1cm border at the sides. Dampen the edges of the pastry with a little water, then fold the top half of the pastry over the filling to enclose it. Gently press the edges down with the back of a fork to tightly seal the parcel on the 3 open sides.

Carefully transfer the pastry parcels to a lined baking tray.

Score the pastry diagonally every 2cm across the top. Bake on the top shelf of your oven until the pastry is golden, 15-20 mins.

While the strudel bakes, in a large bowl combine the cider vinegar, the remaining mustard, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the slaw mix to the bowl and toss together. 

Quarter, core and thinly slice the apple (no need to peel).