PYNE’S OF SOMERSET RECIPES DECEMBER 2018
You don’t need us to remind you that there’s a fair bit of entertaining to do over the next few weeks. But you might be glad of one or
And we’ll start with venison, now always available in the shop and a lean, healthy and tasty alternative to beef. There’s no great
mystery about cooking venison - as many of our customers have realised, judging by the number of steaks we are selling. But here’s a
celebratory pie recipe which brings out its full flavour and would make an ideal centrepiece for a supper party.
On the subject of pies it’s worth noting that they are now catching on rapidly across the Channel to follow the crumbles, Yorkshire
puddings and fruit cakes the French are turning to as they realise there is more to English cooking than fish and chips – and this recipe
demonstrates how they add a distinctly Gallic twist to an old favourite. The secret to both these pies is to make the filling a day ahead
in order to obtain the maximum flavour.
Finally if you can’t face the thought of Christmas cake yet again then here’s an alternative: a recipe so good we almost don’t want to
give it away. Spicy, moist and with overtones of fruit and cider (use one of our draught ciders for the best result) it’s a classic winter
cake which also makes a stunning pudding when served warm with clotted cream.
RECIPES OF THE MONTH
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