Beef cheek with pickled walnuts from A Lifetime of Cooking, Teaching and Writing from The French Kitchen (page 451) by Diane Holuigue

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute gravy beef or chuck, ox tail, or lamb shanks for the beef cheeks; and prunes, semi-dried figs, slippery jack or pine mushrooms for pickled walnuts.

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