Braised Red Cabbage

1. Shred the red cabbage finely and slice the onion.

2. Sweat the onion in the butter until translucent.

3. Add the cabbage and the peeled, diced apple.

4. Scatter over the brown sugar, cinnamon and cloves, and add the lemon juice.

5. Add a splash of water, cover, and braise gently for 50-60 minutes, stirring occasionally.

6. Finish uncovered to cook off the liquid until glossy and syrupy. Season with salt and pepper.

Tip: A fixture of the British Christmas table alongside roast meats. It is even better the next day, so make it ahead.