Tom Kerridge serves up flatbread with crispy pork cheeks and deep-fried shallots with taramasalata recipe on Saturday Kitchen.
Tom says: “This is 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.”
Ingredients 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 chicken stock, 4 banana shallots, sliced into rings, 250ml 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 and salt and freshly ground black pepper, to taste.
For the taramasalata: 4 medium slices of white bread, crusts removed, 200ml milk, 200g smoked cod’s roe, skinned, 3 garlic cloves, crushed, 200ml mild olive oil or vegetable oil and ½ lemon, juice only.
For the flat breads: 250g strong white flour, plus extra for kneading and rolling, ½ tsp salt, 4 tbsp olive oil and 100ml warm water.