Generally, I glaze it with a mixture of mustard and brown sugar, cut through with sherry. This year, though, I'm thinking I'll follow Yotam Ottolenghi's lead (above), and steam some seeded halved clementines alongside the meat, then use that as the sweetening agent for the glaze.
Then, for Sunday dinner, I'm thinking oxtails and butter beans, to serve with coconut rice and some cabbage sauteed in butter until the leaves hit that perfect mark between soft and crisp.
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