January recommendations from our Food Hall

Cheese of the Month: Clava Brie

A smooth, pasturised creamy, earthy brie. Ripened to become silky and at its best when the texture has become soft and luscious. Matured in a temperature controlled store and individually hand wrapped.

Beer of the Month: Colonsay IPA

A modern take on the classic Indian Pale Ale, this award-winning IPA is citrusy with just the right amount of bittersweet hops, blended with the best barley and pure Hebridean water.

Spirit of the Month: Bramble Scotch Whisky Liqueur

A wonderfully rich and fruity taste, balanced perfectly with a little tickle of whisky. Delicious with cheese. Honey provides the natural sweetness while whisky gives it a smokey zing. Made in East Lothian.

Recipe: Pan-fried sprouts with pancetta

Pancetta and sprouts pair beautifully together with this easy, 3 ingredient seasonal recipe.

Time: 30 mins
Serves: 8

Ingredients (all available to purchase in our food hall)
Channel Farm Brussels sprouts 900g
Olive oil 2 tbsp
Brindisa pancetta, cubed 250g

● Remove outer leaves from the sprouts, trim the bottoms, cut in half through the base.
● Boil a large pan of lightly salted water and prepare a large bowl of iced water.
● Blanch the sprouts for 2 minutes or until just tender. Drain, then put into the iced water. Chill for 15 minutes until cold, then drain again.
● Heat the olive oil in a large frying pan and sauté the pancetta until crisp then add the sprouts and sauté until golden.