My recent foray into stews and casseroles has taken on a decidedly festive flavour. Following one-pot partridge and cider stew and braised beef with cranberries & spices, this recipe favours spices and ingredients used in traditional Irish stews made around Christmas time.

A Diana Henry recipe, it featured in the December 2020 issue of Good Food Magazine as part of a spread on cooking for comfort on New Year's Eve. A little ahead of the festivities, I made my braise yesterday evening for an easy Tuesday night dinner and served simply on a bed of savoy cabbage.