A seasonal must for many, Brussels sprouts are good when served with cranberries.

Choose smaller sprouts and trim off the outer leaves, score the base and cook in boiling salted water until just tender. Drain and then cut in half - top to bottom.

Melt 25g (1 oz ) Devon butter - enough for 450g (1 lb) sprouts, in a frying pan until golden in colour, add the halved sprouts and shake them in the butter with 50g (2 oz) dried cranberries. Season with freshly ground black pepper.

Paul Cleave