Much like with a good stew, braised red cabbage only improves on the second reheating. It’s just one of the reasons why it’s so great for feeding a crowd over autumn and winter. Each time I shred a red cabbage I’m always amazed at just how far it goes. Plus slow-braising is such a forgivable way of cooking – just pop it in the oven and forget about it – and cook long and low, no last-minute prep needed.
The spices here are so subtle. It’s not about creating heat or piquancy, but just beautiful fragrance which always makes me think of what a medieval kitchen might have smelt like. It elevates the red cabbage from a standard side and brings all the flavours of Christmas to the plate.

Dover Sole in House Blend Butter
‘House Blend Butter’ are three very happy words to sit alongside each other. Round BBQ season, we bring a pat of butter to room temperature