PYNES OF SOMERSET RECIPES MARCH 2017 They say that supermarkets have robbed the food sector of any notion of seasonality but, happily, that trend hasn’t extended to our customers. Which is why, for so many of them, if spring is clearly on the way then it’s time for lamb. And who can blame them? Grass-fed British lamb has a huge depth of flavour and is a cook’s dream – which is why so much of it goes for export to countries such as France and Germany where it is very highly prized indeed. As we look forward to warmer, brighter days we need lighter dishes to put on the table. And here are a couple of suggestions for serving lamb with a continental touch. Meanwhile if it’s a light, tasty and easy supper you are after little beats our salmon recipe.
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We’ll see you soon… Malcolm & Julie Pyne VIEW ALL  RECIPES
MARCH 2017