Ever thought of eating pigs cheeks? If the thought ‘oh no not for me’ enters your mind then I advise you to think again. Once we cooked this dish, Ross’s comments were ‘if I ever to find this recipe on a pub menu I will be the happiest punter in the world.’ This dish is lip smacking delicious, the rich stickiness of the natural gelatine in the cheeks makes the sauce sticky and almost gluey in texture. I love the solid lumps of meat with no bones or tough sinew, they are an almighty brilliant find.
Bath chaps is a perfect example of British regional cookery which disappeared when eating the whole pig fell out of fashion. Many chefs, butchers and food fanatics are working very hard to bring all these past delicacies back to our table. I feel that one should not necessarily have to go to a restaurant