Put the cabbage stem side down on a board; if it’s been trimmed unevenly and is wobbly on the board, level the base before cutting.

Holding the cabbage steady, use a heavy knife or cleaver to cut it in half through the stem.

Cut out most of the hard white inner core and put it in the compost bin or keep in the fridge.

Roughly cut the remaining cabbage into largeish irregular chunks.

Melt the butter in a large pan on a medium-low heat, then add the onion and saute until softened but not coloured.

Meanwhile, peel, quarter, core and finely dice the apple.

Prepare the spices, grinding the cloves and nutmeg, if necessary.

Once the onion is soft, add the spices to the pan and stir for a minute or so, until fragrant.

Tip in the cabbage chunks and toss until the cabbage pieces are shiny and well coated with the spiced butter.

Add the diced apple, sugar, and vinegar.

Stir well, turn down the heat to low, then cover the pan tightly and leave to cook for 45 minutes.

Stir in the cranberry sauce, cover and cook for another 25 minutes.

Season the cabbage to taste, then add an extra knob of butter to the pan.

Keep the cabbage warm until you’re ready to serve.

Alternatively, season, then take off the heat, leave to cool and store somewhere cold for up to 48 hours.

This dish is best served freshly made, or at least after only a couple of days, but it does freeze well.