A festive recipe from Neven's Waterford Christmas.


  • 500g (18oz) Brussels sprouts 
  • 250g cooked chestnuts
  • 100g dried cranberries
  • 1 tsp grated fresh nutmeg/ground nutmeg
  • 3 tbsp rapeseed
  • 25g (1oz) butter, chilled and diced


  1. Peel off the outer leaves from the Brussels sprouts, then slice each one in half. 
  2. Place the brussels sprouts in a pot of salted boiling water and blanch for 2 minutes and refresh under cold water.
  3. Heat the oil in a large frying pan set over a medium heat. Put the sprouts in the pan, cut side down, and let them sizzle for 5-6 minutes. Dot over the butter.
  4. Add in the cooked chestnuts and cranberries followed by the nutmeg.
  5. Allow to cook for a further 2-3 minutes. Season to taste and toss again before tipping into a warmed serving dish.
  6. Serve at once.