Pig's Trotters with Puy lentils and Girolles

Cooking time:  4 hrs
             6 to 8

What you need

4 John Penny pig's trotters
2 peeled onions
4 peeled carrots
4 sticks celery
1 leek
2 bay leaves

6 black peppercorns

1 bunch thyme
1 bunch curly parsley
3/4 litre water
200g Puy lentils
100g Girolle mushrooms or selection of wild mushrooms
50g butter
Salt and pepper
Chopped parsley

How to cook

Put the trotters, onions, carrots, leek, celery, bay, peppercorns and thyme in a large pan. Cover with water, simmer for three hours. Skim froth from pan.

Once the trotters are tender – the meat should easily pull away from bone. Remove them from stock and leave to cool.

Strain the stock and add the lentils. Simmer until the lentils are cooked – should be about 30 mins.

Skim froth from top of stock. In a separate pan, sauté the mushrooms in butter then add to the lentils.

Remove the bones from the cooled trotters then slice thinly, removing any unwanted bits.

Add the trotters to the lentil mix and simmer until a good consistency.

Season with salt and pepper, add freshly chopped parsley. Serve with bread and mash.

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