Matt Tebbutt served up a tasty fried corned beef Reuben sandwich with pickles and a spicy sauce on Saturday kitchen.

The ingredients for the pickles: 1 cucumber, thinly sliced, ½ onion, thinly sliced, 1 tsp celery seeds , 1 tbsp yellow mustard seeds , ½ tsp ground turmeric , 300ml cider vinegar and 200g caster sugar.

For the sauce: 2 tbsp mayonnaise , 2 tsp tomato ketchup , 1 tbsp horseradish cream, few drops Tabasco sauce, 1 tsp Worcestershire sauce , 2 shallots, finely chopped and 1 tsp sweet smoked paprika.

For the fried corned beef Reuben sandwich: 4 slices white bread, 1 x 340g tin corned beef, thinly sliced, 3 tbsp sauerkraut , 4 slices Swiss cheese and vegetable oil, for frying.

For the coating: 100ml full-fat milk , 50g plain flour, 2 free-range eggs, beaten, 1 tsp caraway seeds and freshly ground black pepper.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.