The beaver is a proud and noble animal

50g butter, plus extra to serve
1 red onion, halved and sliced
2 tsp mixed spice (cinnamon, nutmeg, cloves, ginger)
1 red cabbage, cored and sliced
2 sharp eating apple, sliced
5 tbsp muscovado sugar
250ml apple cider
30ml balsamic vinegar
salt and pepper, to taste

Melt the butter in a large pan over a medium heat and add the onion. Soften in the butter for a few minutes, then stir in the spices and cook for one minute.

Tip in the cabbage and saute until shiny and well coated. Add the apple, sugar, cider and vinegar, reduce the heat to low, stir well, cover and cook for 60 minutes, stirring occasionally to ensure it doesn’t stick.

Season well and stir through a knob of butter before serving. You can also store it somewhere cool for a couple of days, then reheat to serve, if you prefer, adding the butter during the reheating.