insideSUSSEX Magazine Issue 22 - December 2016 | Page 79

FOOD+DRINK FESTIVE FLAVOURS cont. Sprouts with chestnuts and pancetta (6) Ingredients: • 900g small Brussels sprouts • 50g butter • 200g thinly sliced pancetta, cut into small pieces • 1 onion, finely chopped • 225g chestnuts (canned or frozen), halved • Salt and freshly ground black pepper Method: 1. C  ook your prepared sprouts in boiling salted water for 3-4 minutes, or until nearly tender. Drain and refresh in a bowl of cold water to retain their bright green colour. 2. H  eat half of the butter in a large frying pan over a medium heat. When the butter is foaming, add the pancetta and fry for 3-4 minutes, or until crisp. Remove from the pan and set aside to drain on kitchen paper. 3. H  eat the remaining butter in the same pan. Add the onion and chestnuts and fry for 8-10 minutes, or until the onion has softened. Stir in the cooked pancetta. 4. D  rain the sprouts well, then stir them into the pancetta, chestnut and onion mixture. Season to taste with salt and freshly ground black pepper. Serve piping hot. C E L E B R AT E T H E NEW YEAR WITH H I LT O N AV I S F O R D PA R K A choice of two celebratory events: New Year's Eve Gala Dinner in the Grand Hall - four-course dinner plus coffee, Disco and DJ. Dress Code - Black Tie, evening/cocktail dress. Over 18's only - £77.00 per adult. New Year's Eve Family Celebration in the Cedar Restaurant - Dinner, Disco and DJ. Dress Code - smart casual. £40.00 per adult £20.00 per child aged 3-12 years. TO MAKE A BOOKING PLEASE TELEPHONE [phone] Email [email protected] HILTON AVISFORD PARK Yapton Lane | Walberton | Arundel | BN18 0LS | 79