RESTAURANT Chestnut in Ballydehob was among three three Cork restaurants awarded a Michelin star this year. Here owner/ chef, Rob Krawczyk, pictured left, shares recipes for some side dishes to serve up on Christmas day — including his twist on the beloved brussel sprout.

Sautéed Brussel Sprouts, Chilli and Scorched Almond

Ingredients

Brussel Sprouts

Fresh Chilli

Garlic

Salt & Pepper

Flaked Almonds

Method:

Bring a large pot of water to the boil. Season with some salt.

Clean your Brussel Sprouts, trim the ends.

Blanch them for about one minute.

Refresh in ice water.

Place your almonds on a tray and lightly blow touch until they are crispy.

Place your Brussel sprouts on a frying pan with a little bit of olive oil and sautee.

Add your chilli, almonds and serve. Season with a bit of cracked black pepper and sea salt.

Jerusalem artichoke, Anchovies and Parsley dip

Wash your Jerusalem Artichoke and dry.

Place in a tray on top of a layer of salt and bake for about and hour and a half until very soft.

Shallow fry in sunflower oil until light and crispy, being carefully not to burn them as they cook quite quickly.

Place somewhere warm until needed.

For the anchovy dip

Buy some good quality anchovies, roughly chop with some garlic and mix through some mayonnaise.

Add finely chopped chives and parsley.

Serve in a dipping bowl with a little bit of anchovy mayonnaise.