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Crispy pigs’ cheeks and deep-fried shallots with taramasalata and flatbread

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.

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For the pigs’ cheeks

For the taramasalata

  • 4 medium slices of white bread, crusts removed
  • 200ml/7fl oz milk
  • 200g/7oz smoked cod’s roe, skinned
  • 3 garlic cloves, crushed
  • 200ml/7fl oz mild olive oil or vegetable oil
  • ½ lemon, juice only

For the flat breads