Crispy pigs’ cheeks and deep-fried shallots with taramasalata and flatbread

A great, if unusual, lunch or light meal. The pigs’ cheeks are braised slowly for extra taste, then shredded and fried to top fresh flatbreads with homemade taramasalata.

Tom Kerridge Recipes

By Tom Kerridge
From Saturday Kitchen Best Bites


For the pigs’ cheeks

  • 3 tbsp rapeseed oil
  • 2 celery sticks, finely chopped
  • 1 carrot, finely chopped
  • ½ onion, finely chopped
  • 6 star anise
  • 1 tbsp white peppercorns
  • 4 pigs’ cheeks
  • 500ml/18fl oz chicken stock
  • 4 banana shallots, sliced into rings
  • 250ml/9fl oz milk
  • vegetable oil for deep-frying
  • plain white flour for dusting
  • 3 tbsp olive oil, plus extra for drizzling
  • 1 green chilli, chopped with seeds
  • salt and freshly ground black pepper, to taste

For the taramasalata

  • 4 medium slices of white bread, crusts removed
  • 200ml/7fl oz milk
  • 200g/7oz smoked cod’s roe, skinned
  • 3 garlic cloves, crushed
  • 200ml/7fl oz mild olive oil or vegetable oil
  • ½ lemon, juice only

For the flat breads

  • 250g/9oz strong white flour, plus extra for kneading and rolling
  • ½ tsp salt
  • 4 tbsp olive oil
  • 100ml/3½fl oz warm water

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