RECIPES OF THE MONTH

FEBRUARY 2021

RECIPES OF THE MONTH

FEBRUARY 2021

PYNE’S OF SOMERSET RECIPES FEBRUARY 2021

February. Valentine’s Day. And the point in the calendar when many of us decide to put our culinary skills to the test and whip up something special to impress a loved one. Often, in the process, attempting something complex and wildly beyond our abilities, however it may have appeared when the celebrity chef cooked it on TV.

The golden rule to bear in mind if you are not an experienced cook is that it all comes down to the quality – though not necessarily the cost – of the ingredients. Get that right and even the simplest of dishes will deliver a great eating experience.

Luckily we are in a position to help you at boths of the scale. If your preference is for steak you won’t find any better than ours which comes from locallly-raised grass-fed beef cattle – and we’re suggesting a fail-safe way to achieve restaurant quality results with it.

But we’ve also won countless awards for the outstanding quality of our sausages so here are a couple of suggestions for turning them into really memorable supper dishes.

RECIPES OF THE MONTH

JANUARY 2021

RECIPES OF THE MONTH

JANUARY 2021

PYNE’S OF SOMERSET RECIPES JANUARY 2021

You may have noticed how the cauliflower has become fashionable among the cooking classes in recent years. Professional chefs have discoverd how versatile a vegetable it is and what a variety of flavour hits it can deliver, given the proper treatment.

It’s a bit of a turnaround for something we have always taken for granted – and which, like Brussels sprouts, has presented something of a challenge to many children encountering it for the first time.

Cauliflowers actually originated in the Mediterranean region (the name comes from the Italian cavolfiore, meaning “cabbage flower”) and were used in many traditional Asian dishes for years before arriving here in the 16th century.

The best ones, it is generally agreed, are grown in Cornwall  and across the Channel in Brittany – both regions where they benefit from the mild, maritime climate – and since the 1970s growers in these areas have been exchanging knowledge and expertise to improve the quality and flavour of thier crops.

One of our most popular ways of serving it is, of course, as cauliflower cheese. But the supermarkets have done this potentially great dish a real disservice, using cheap, industrial cheese to deliver a bland and pretty much tasteless product. So we thought it was time to elevate this classic to the status it deserves. And all these recipes use the whole cauliflower – as those chefs have taught us there’s a huge amount of flavour in the core, the part many people still throw away.

RECIPES OF THE MONTH

SEPTEMBER 2020

RECIPES OF THE MONTH

SEPTEMBER 2020

PYNE’S OF SOMERSET RECIPES SEPTEMBER 2020

Although it hardly seems possible summer is officially over and we are into autumn, the consolation being that that means the game season has also opened.

Many more of us are buying and rearing game these days, particularly in the West Country where it is so plentiful – though with several of the larger shoots operating on a much reduced scale this winter because of coronavirus pheasants may not be so readily available or so cheap later in the year.

But first up is partridge, a much-overlooked delicacy which is quick and easy to cook and a real supper-time treat. We are also getting good supplies of rabbit – a meat which is returning to popularity after far too many years of being neglected. Rabbit is lean, healthy, versatile and very tasty – and there’s a lot more you can do with it then the standby rabbit pie…

RECIPES OF THE MONTH

AUGUST 2020

RECIPES OF THE MONTH

AUGUST 2020

PYNE’S OF SOMERSET RECIPES AUGUST 2020

Most farmers are agreed that this year’s crop of lamb is one of outstanding quality and with prices now easing back larger joints offer better value for money than ever.

We’re suggesting lamb shoulder this month: a lot of people prefer it to leg because it tends to dry less during longer cooking and it’s also extremely versatile. Deboned shoulder of lamb is a great choice for a family barbecue if you marinade it overnight in olive oil, herbs, garlic and some redcurrant jelly beforehand.

And one of this month’s recipes also involves an overnight marinade to ensure the delicious flavours of summer herbs and garlic infuse the meat properly.

The first suggestion uses fiery harissa paste which is an optional addition to tagines if you prefer something hotter and spicier – just be careful not to overdo it.

And finally a home-cured pork tenderloin will always be a talking point when you serve a few slices to your supper guests as a starter along with the some baby gherkins and warm crusty bread. And perhaps a glass of well-chilled rosé!

RECIPES OF THE MONTH

JULY 2020

RECIPES OF THE MONTH

JULY 2020

PYNE’S OF SOMERSET RECIPES JULY 2020

Everyone loves a barbecue – as our sales of barbecue ingredients testify every summer. But what we regard as one of the summer’s treats is a mainstream cooking method in many hotter countries, so this month we thought we’d spread the net a little wider in our search for tempting recipes.

Two of our suggestions feature pork shoulder which currently is extremely good value, lends itself perfectly to barbecuing and which you will find in use pretty much across the world.

The places where you won’t find it, of course, are Muslim countries but they have their own repertoire of barbecued food, often featuring lamb. But by way of a surprise we thought we’d bring you one of the best-loved of Morocco’s traditional skewered treats, pungent with spices and served with a cooling salad.

But we can’t recommend strongly enough making your own flatbreads to go with all these dishes, either to roll them up in or just to eat separately. Once you have mastered the technique we guarantee you’ll never stop making them. Keep a ball of the dough in the fridge in a lightly oiled, airtight freezer bag and you have got pretty much instant bread on tap whenever you need it: just tear off a lump, roll it out and slap it into a dry frying pan over a moderate heat for two minutes. Flatbreads are quick and easy to cook on a barbecue, too – and your friends will be hugely impressed!

RECIPES OF THE MONTH

JUNE 2020

RECIPES OF THE MONTH

JUNE 2020

PYNE’S OF SOMERSET RECIPES JUNE 2020

Maybe because of the mild start to the year the new season’s lamb is of exceptional quality – as good as any we can remember. So we thought we would just give you an idea of how versatile it can be with a couple of spicy recipes this month.

No apologies if either is a little on the fiery side – you can always rein back on the chilli powder if you are nervous – but remember that spicy food is eaten in hot countries because it helps the body to cool down.

Chilli also releases endorphins, the body’s natural painkillers which cause the feel-good effect you often experience after an Indian meal – and which is why even a large bill can appear painless.

However this authentic recipe for spicy lamb shoulder can be achieved for a fraction of what it would cost even if any Indian restaurants were open to go to.

And since – as fantastic sales of our barbecue specialities demonstrate – we are now well into the season of outside eating by way of offering some small consolation for those cancelled holidays, our chicken kebabs are guaranteed to bring all the flavours of the Mediterranean into your garden.

As with all barbecued meat it’s better to use flat metal skewers rather than wooden ones because the meat sticks to them better and it’s easier to cook it on all sides.

RECIPES OF THE MONTH

MAY 2020

RECIPES OF THE MONTH

MAY 2020

PYNE’S OF SOMERSET RECIPES MAY 2020

A skilled cook, they say, is capable of using every part of a pig except the grunt. And indeed it’s hard to imagine a more versatile meat source.

Not just in this country but across most of Europe the pig has traditionally provided nose-to-tail eating, often becoming a literal lifeline to sustain poorer families through the lean winter months when, for example, pig’s tail and split pea soup was just one of the basic, nourishing and very satisfying dishes that would be regularly prepared.

Not that that anything that can be prepared from a pig should ever be dismissed as poor food: many of the lesser-known examples, such as Bath chaps and brawn can be described, with every justification, as delicacies, and the great tragedy is that we are increasingly turning our backs on them these days.

Pork generally suffered an image problem in the 1970s when the healthy eating trend really took off and it was widely but unfairly criticised as a fatty meat. It isn’t. On the other hand it’s the fat that gives pork such fine flavour: crisp-roast belly pork wouldn’t be half the dish is without the fat below the skin melting into the lean meat during cooking.

Anyway while we wait for the weather to warm up again and the barbecue season to arrive here are three recipes which show off pork at its very best.

VIEW ALL RECIPES