PYNE’S OF SOMERSET RECIPES APRIL 2017 If it’s Easter it has to be lamb – and not just in this country.  Wherever there are Christian influences you will find lamb on the Easter menu, particularly in Greece, where they are generally fortunate enough with the weather to enjoy the first major outdoor feast of the year and they eat lamb with tsoureki, a special Easter bread. We are rarely that lucky with Easter weather but there are compensations: our grass-fed lamb is the finest in the world and spring lamb remains one of our great gastronomic treats. We’re suggesting a slow-roast shoulder this year: excellent value if you are feeding a large family, and the oregano adds a distinct Greek flavour. If lamb is an Easter Sunday must then so, for many people still, is fish on Good Friday. A quick and easy method with tuna here and the pineapple that is  left over goes straight into a simple, indulgent pudding as a reminder that in times past people really did eat frugally and plainly all the way through Lent and really let their hair down when Easter rolled round.
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APRIL 2017