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What would you do with them?
I might try a ragu with tagliatelle, or otherwise a pie. My better half fancies trying something different.
No best answer has yet been selected by curlyfries81. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.Slow cook them (there is a strip of fat that normally goes thru a cheek and slow cooking releases that flavour) and then use in a pie - this works nicely and is a very easy hot crust pastry.
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The default method seems to be braised in red wine. I'd try it with polenta.
I'd be tempted to try this Moroccan version...
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