Last night i had the pleasure of working with a food hero of mine. @markehix spent the evening @rothbarandgrill and we sent out 3 courses of superb food. smoked eel (food of the gods) sugar pit ox cheek and apple pie with cider brandy ice cream. thanks chef.
Dinner is ready, the pigs cheek lardons from yesterday, onion, celery and carrots sweated. butter beans and ham stock. homemade sausages added for the last hour of slow cooking. dollops of dijon, parsley and lemon zest to stir through.
Some really beautiful cured pigs cheek lardons, it’s been hanging in my larder for a couple of weeks, this time of year the temperature is perfect out there. cured with plenty of black pepper and fennel it’s going in with beans and some meaty sausages for dinner tomorrow.