IN SEASON
bfc_food_lover_jan14.pdf 1 10/12/2013 14:11:20
C M Y CM MY CY CMY K
Come January everyone is looking to save money after the usual Christmas indulgence and while that might mean sourcing cheaper ingredients for meals, it doesn’t have to mean cutting back on fl avour – especially because the less expensive cuts are often cheaper. Malcolm Pyne, owner of Pyne’s of Somerset, in North
Quality Meats from the Award-Winning
• Locally-raised beef, pork and lamb • A large range of our
own-cured ham and other cooked meats
• An extensive range of
homemade, award- winning sausages
We now
do hog roasts, book now for your spring or summer party
We sell a huge selection of local and regional food and drink plus fresh fish from our in-house fishmonger and gift hampers to order.
Pyne’s of Somerset, Market Way, Regional Rural Business Centre, North Petherton, Somerset TA6 6DF Tel: 01278 663050 Web:
www.pynethebutcher.co.uk Email:
info@pynethebutcher.co.uk
24 | THE WEST COUNTRY FOODLOVER
Petherton, says a lot of people have lost touch with old- fashioned dishes which used to feed entire families back in the days when money was universally short. “Suggest that they might like some neck of lamb or belly pork and they look totally blank, as though they’ve never heard of either,” he says. “But both were staples in the past and not just out of necessity: people went for them in a big way because they were both delicious – as long as you knew how to cook them.”
Try this for starters: LAMB, LEEK AND ROSEMARY BROTH
❤ About 1.3 kg of neck of lamb roughly chopped ❤ 2 large leeks, washed, trimmed and fi nely chopped ❤ 2 large carrots ❤ 2 medium parsnips, halved lengthwise and chopped ❤ 1 Spanish onion, fi nely-chopped ❤ 6 inch sprig of fresh rosemary ❤ Sea salt, white pepper, ❤ Water.
January money-savers WE ASKED PYNE’S OF SOMERSET FOR THEIR THOUGHTS ON COOKING ON A BUDGET…
What the butcher says:
SERVES 4 - 6
Place all ingredients in a large saucepan with just enough water to cover, bring to a boil and skim off any impurities, reduce heat to a gentle simmer, cover and cook for 2 hours until the meat falls away from the bones. Remove the bones and refrigerate overnight. Remove the layer of solidifi ed fat from the top, reheat, season gener- ously and serve with steamed potatoes. Some chopped sa- voy cabbage can be added for the second stage of cooking.
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