PYNE’S OF SOMERSET RECIPES NOVEMBER 2019 Autumn seems to have flown by this year and we are definitely looking at warming winter dishes this month. Both beef and lamb prices remain very attractive and despite signs of a shortening European market pork, also, remains extremely good value. But we are offering an unusual take on all three this time. There are still a few wild mushrooms around and you could, if you wish, use them to replace half the button mushrooms in the beef recipe, which demonstrates what a marvellous versatile ingredient crème fraiche can be. The lamb will reward you with the melting result that comes from long, slow cooking as well as delivering the flavours of Morocco, while careful balancing of herbs and seasonings will provide evidence to the contrary if you thought you’d tried every way there was of cooking belly pork.
RECIPES OF THE MONTH
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We’ll see you soon… Malcolm & Julie Pyne
NOVEMBER 2019
VIEW ALL  RECIPES CONFIT BELLY PORK WITH ONIONS CONFIT LAMB LEG TAGINE ROAST BEEF WITH MUSHROOMS AND PORT