PYNES OF SOMERSET RECIPES FEBRUARY 2019
One of the first things visitors to this country notice is the amazing variety of the national diet. Whereas they can visit Paris and eat
their way around France here they can visit London (or any other city) and eat their way round the world.
As a result both of being a colonial power and of our love of overseas travel we now enjoy a diet which displays influences from every
corner of the globe.
In fact many of us are more likely to go home to a dish of pasta, or a curry or a Chinese meal than we are to home-grown classics such
as steak and kidney pie.
We’ve also embraced other people’s cooking techniques, such as stir-frying, one of the easiest ways of preparing vegetables and one
which ensures they retain their nutritional value.
You don’t have to buy exotic ingredients for a home stir-fry, either. There are two ways of achieving success: firstly by cutting the
vegetables uniformly so they all cook evenly and the second by giving a little thought to flavour combinations and ensuring they
Our suggestion for a tuna dish this month is an example. The spring onions provide pungency, the sweetness of the mangetout
balances out the slight bitterness of the pak choi and the artichokes give a wonderfully nutty undertone. And the brief cooking time
means both elements can be brought to the table within minutes.
RECIPES OF THE MONTH
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