Sticky red cabbage & cobnuts

A traditional braised cabbage with a tasty twist. Lovely with Christmas Day turkey, delicious with Boxing Day ham and a gorgeous colour to boot

Serves 6

1 tbsp olive oil 1 large onion, finely chopped 1 cinnamon stick 1 star anise 1 red cabbage, cored and sliced 3 tbsp honey 75ml apple juice 75ml balsamic or red wine vinegar 100g cranberries, fresh or frozen (optional) 2 tbsp cranberry sauce 100g cobnuts or hazelnuts, roughly crushed

1 Heat the oil in a large, lidded pan over a medium heat on the hob. Add the onion and cook for 5 mins until soft. Add the spices and cook for a further 2 mins.

2 Turn up the heat, stir in the cabbage and sauté until shiny and coated. Add the honey, apple juice and vinegar. Reduce the heat to low, cover and simmer for around 45 mins, stirring occasionally. It should be soft, but not mushy.

3 Stir in the cranberries (if using) and the cranberry sauce and continue simmering, uncovered, for another 30–45 mins until most of the liquid has been absorbed.

4 Dry-toast the crushed nuts in a frying pan over a high heat on the hob. Remove cabbage from the heat, stir in the nuts and season with salt and pepper. Fantastic hot or cold.

Note: This can be made 1 or 2 days in advance and stored in an airtight container in the fridge, or freeze for up to 4 months. Simply reheat on the hob to serve.