PYNE’S OF SOMERSET RECIPES DECEMBER 2017 Turkey, or goose, or a really magnificent joint of beef may be the star of Christmas for many people but there is little, either, to beat the flavour of prime English ham at this time of the year. Home-cooked ham joints offer one of the most economical ways of feeding a family and their sheer versatility means there’s always plenty of uses for left-overs. But first up this month is a recipe for one of the simplest yet tastiest terrines you are ever likely to encounter. It’s a local speciality of the Burgundy region, where you can walk into almost any restaurant and guarantee the starters will include eggs poached in red wine, snails, and this terrine, bright green with its packing of parsley. It makes an ideal first course to a meal, though our preference is for eating it sliced with Dijon mustard in a sandwich of still-warm homemade bread. Happy eating!
RECIPES OF THE MONTH
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DECEMBER 2017
HAM AND CELERIAC CROQUETTES VIEW ALL  RECIPES PARSLEYED HAM TERRINE TURKEY, HAM AND TARRAGON PIE