Chef Nicholas Hill with this ‘Tarte au Fromage de Tête’ 🐽
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A spin on the classic with soft braised pigs head, snout, ears, tongue, shallots, smoked belly, grain mustard, parsley and a glug of calvados.
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Set in a crust of beef dripping pastry and finished with parsley bread crumbs.
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Served with hot English mustard and cornichons.
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👨🍳&📸: @nikhill_smoketrap
🍽️: @porcinebistro
📍: Paddington
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