PYNE’S OF SOMERSET RECIPES JUNE 2018 Ask around among beef connoisseurs as to what their preferred breed is and in the majority of cases they will point you to the Devons, often referred to as Ruby Reds because of the deep colour of their coats. We’ve seen the influence of continental breeds such as Charolais and Limousin penetrate the British farming scene over the last few decades and despite their initial scepticism farmers have taken to them and produced some excellent results. But most will still admit that the Devon’s eating quality is incomparable. The breed was originally developed and improved by the Quartley family who farmed on the southern edge of Exmoor in the early 19th century and the animals acquired the distinctive fine marbling of fat in the meat as a result of free-grazing in harsh Exmoor winters. But wherever farmers settled in the colonies they took Devons with them and there are now breeders’ societies in Australia, New Zealand, Canada and South America. We’ve just secured a consignment of Devons reared on the Levels literally within sight of the shop so here’s a recipe which brings out all the flavour thanks to an unusual combination of Asian and European seasoning. We also have a delicious recipe for blade of pork and a fabulous, summery way of cooking cod.
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We’ll see you soon… Malcolm & Julie Pyne
JUNE 2018
PEPPERY BEEF WITH NEW POTATOES COD AND CAULIFLOWER GRATIN BLADE OF PORK WITH CIDER AND SHALLOTS VIEW ALL  RECIPES