PYNE’S OF SOMERSET RECIPES MAY 2017 The unseasonably cold spring hasn’t stopped a lot of people dragging their barbecues out, dusting them off and firing them up, as our sales figures have shown. But then, you don’t need sweltering temperatures for barbecued food to taste good –  some of the best barbecues are those held in winter, which is all very well as long as you wrap up warm. Our award-winning sausages continue to fly out of the door and are, of course, ideal for barbecuing, particularly so because their leanness means you don’t get huge quantities of fat dripping into the coals and causing lots of smoke. But let us direct real barbecue enthusiasts to our latest treat – the tomahawk steak, a real chunky cut which provides enough succulent beef for two and could have been designed with barbecuing in mind. On the other hand if your appetite doesn’t stretch that far here are a couple of ideas for more modest barbecue meats.
RECIPES OF THE MONTH
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We’ll see you soon… Malcolm & Julie Pyne
MEXICAN CHICKEN BREASTS VIEW ALL  RECIPES
MAY 2017