Red cabbage is one of the greatest delights of winter: and not just because of its stunning purple colour. Follow this recipe for the perfect way to add some delicious colour to your Christmas plate.

Serves 6-8 as a side

2 tbs vegetable oil, clarified butter or, in an ideal world, goose fat
1 medium onion
1-2 cooking apples
1 tsp sugar
¼ cup red wine (optional)
2 tbs vinegar
½ cup vegetable stock
salt, pepper to taste

1. Remove the outer leaves and quarter the cabbage, then remove the stalks; cut the quarters into fine slices and set aside; don’t forget to wash your wooden boards as the juices can create some amazing tie-dye effects on your work surfaces.

2. Wash the apples, quarter them and cut them into small pieces. Finally cut and dice the onion.

3. In a decent-sized casserole, heat the oil, clarified butter or goose fat, whichever you prefer, over a medium heat. Add the onions and fry them until they have become translucent. Add the sugar and stir for another minute or two.

4. Add the cabbage and fry lightly whilst stirring regularly. Once the cabbage has been slightly browned in places, add the apple, the wine and the vinegar. Season with salt and pepper and cover. Simmer at a low to medium heat for around 20 minutes, or more, depending on how raw or cooked you like it.

5. Serve and enjoy! Any leftovers can easily be reheated or even frozen.