Step 1 Start the braised cabbage by melting the butter in a heavy based saucepan. Add the onion, ginger, apple and cabbage and gently sauté for a few minutes, then add the allspice and cook for a further minute before pouring in the stock.

Step 2 Leave to gently simmer with a lid on for 30 mins. Add more liquid if necessary to prevent drying out.

Step 3 Pop the pork belly confit uncovered on a baking tray and roast at 190’C fan for 20-30 mins until nicely golden.

Step 4 Meanwhile bring the celeriac and potato to the boil and simmer for 10 mins. Add the pear and simmer for a further 10 mins.

Step 5 Stir in the cranberry sauce and seasoning into the red cabbage mixture and continue to cook for 10 mins.

Step 6 Drain the celeriac, potato and pears and add the crème fraîche, salt, pepper and butter to the pan. Mash or if preferred put through a mouli or potato ricer to get a really smooth consistency.

Step 7 Slice the confit (2-3 servings per confit) or shred and serve with the mash and cabbage alongside.