Salsify carbonara with confit pork cheek, crackling and chestnuts from Great British Chefs - Chef Recipes by Geoffrey Smeddle

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

    24 hours curing and 6 hours cooking the cheeks

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