[if using frozen mushrooms] Thaw the mushrooms, ideally overnight. Cut them into fine pieces.

[if using dried mushrooms] Place the mushrooms in a bowl, cover with hot water and soak for at least 3 hours, ideally overnight. Retrieve from the water and chop finely.

[if using fresh mushrooms] Chop the mushrooms finely into small pieces.

Squeeze the juices out of the sauerkraut and chop it roughly.

Peel the onion, chop it finely. Peel the apple and grate it using the largest holes of the box grater.

Heat up 2 tablespoons of oil in a deep frying pan. Add in chopped onion and fry it over medium heat until translucent.

Add in the sauerkraut and spices: a generous pinch of ground pepper, a tablespoon of soy sauce, half a tablespoon of ground caraway, 3-4 allspice berries, 3-4 bay leaves and half a teaspoon of honey. If your sauerkraut isn’t overly salty, add a pinch of salt as well. Stir and fry together for 2-3 minutes.

Add mushrooms and grated apple, stir it in and fry together for a minute.

Pour in the stock or wine, and bring to a high heat (any liquid on the pan should start to boil). Add dried cranberries, reduce the heat to medium-low. Cover with a lid and cook for 10 minutes, stirring occasionally.

Take the lid off and continue cooking for a further 10 minutes, allowing the excess liquid to evaporate. If you see that it’s still watery, continue cooking until you’re happy with the consistency.

Add chopped parsley, and stir it in. Cook together for a minute or two.

As you stir, you might want to fish out all of the all-spice berries and bay leaves.

Serve immediately or leave to cool down and use as a filling for other dishes.