Pigs' cheeks with mustard lentils from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant by Diana Henry

  • carrots
  • celery
  • double cream
  • Puy lentils
  • Dijon mustard
  • onions
  • parsley
  • thyme
  • sunflower oil
  • chicken stock
  • pig cheeks
  • dry cider (alcohol)

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 groundnut oil for sunflower oil.

  • jammydodger on August 02, 2014

    Delicious. The lentils go perfectly with the pork cheeks, and this recipe is very easy. While it takes some time, it's very hands off, requiring very little input from the cook. First time I've ever had pig cheeks too, and liked them very much.

  • saladdays on January 25, 2014

    This was the first time I had cooked pigs' cheeks although I have eaten them often in restaurants in Northern France. This recipe is just right, after two hours slow cooking the cheeks are soft and almost melting in the mouth. The mustard lentils are a good sharp contrast to the sweetness of the meat. Although it takes time, an easy foolproof recipe.

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