Potted Pigs’ Cheeks With Pea Custard

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The British Larder
Nutrition per serving    (USDA % daily values)
CAL
358
FAT
106%
CHOL
15%
SOD
10%

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Ingredients for 4 servings

280 g pigs

2 cloves

1 clove of garlic

100 ml extra virgin olive oil

Freshly cracked black pepper and coarse sea salt

1 sprig of savory, thyme

1 bay leaf

100 g finely diced banana shallots

4 tbs chopped chives, chervil and savory

150 g fresh garden peas, podded

150 ml white chicken stock

1 g agar-agar powder

50 ml double cream

1 tsp chopped fresh savory

100 g crème fraîche

5 g freshly finely grated horseradish

Coarse sea salt

6 whole pea pods and pea tops

Chervil

4 round red radishes

Micro cress

Shards of dried bread

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