Neven Maguire's brussels sprout and dried cranberry salad

This is an excellent way of serving Brussels sprouts that everyone will enjoy. It lasts very well in the fridge, so it’s a great dish to make around the festive season.

To make the French dressing, place the vinegar in a screw-top jar and add the sugar and a good pinch of salt, then shake until the sugar has dissolved. Add the oil to the jar with the garlic and mustard and shake again until a thick emulsion has formed. Season to taste and set aside until needed.

Cut the Brussels sprouts on a mandolin so that they are very finely shredded. Fold in enough of the French dressing to lightly coat and then fold in the cranberries and chives. Serve at once scattered with the almonds or keep in the fridge until needed.