Braised pig's head, potato purée, caramelized onions and andouille from Today's Special: A New Take on Bistro Food: Recipes from Arbutus and Wild Honey (page 131) by Anthony Demetre

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

    Allow 3 days to brine, cook and set.

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