This recipe from Waitrose Kitchen magazine was utterly delicious.
I’d use half the amount of star anise next time, and I substituted a small amount of nutmeg as I didn’t have any mace. I fished out the bay leaves, cinnamon and star anise before serving. Perfect for a firework night supper, and a great way of cooking cheap packs of diced pork shoulder. (Click on the image above to get a larger image of the recipe).