• 1 red cabbage
• 1 red onion
• 2 tablespoons vegetable oil
• tsp sea salt
• 2 eating apples
• 2 tbsp brown sugar
• 1 tsp mixed spice
• grated nutmeg
• tiny bit of ground cinnamon
• carton of cranberry juice drink

Cut the red onion into large, but quite thin, slices. In a thick-bottommed casserole or saucepan, fry the onion for 10 mins or so in the oil with the salt so they go soft but not brown. Add the diced apple, cook for a few more minutes. Add the spices, sugar and cabbage then cover with the cranberry juice drink and bring to the boil, then simmer, with the lid on, on a very low heat for a couple of hours – or put it in a very low oven.

This tastes better the longer you leave it. We had it with roast chicken and I froze the leftovers for Christmas day. Delicious!

• Half a red cabbage
• small onion, cut in quarters
• 5 cloves
• tsp mixed spice
• 1 large apple
• tablespoon dark sugar
• glass of red wine
• vegetable stock
• butter

Heat the pan and melt the butter. Add the onion and sliced cabbage. Fry until soft, then add the spices, apple, wine and stock. Bring to the boil, put a lid on and simmer on a very low heat for an hour or two. Heavenly.