Pigs’ ears savoury cake

Serves 12

• 60g butter
• 60g parmesan
• 2 eggs
• 125g flour
• 1 tsp baking powder
• 25g flat-leaf parsley
• 2 tsp olive oil
• 1 tbsp dijon mustard
• 250g pigs ears
• 0 Green salad leaves

Step 1
Crunchy on the outside with a soft, moist crumb.

Step 2
Preheat the oven to 180C/350F/gas mark 4.

Step 3
Cream the softened butter together with the parmesan until white and fluffy.

Step 4
Slowly add the eggs, flour and baking powder, a little each at a time.

Step 5
Fold in the parsley, oil, mustard and pigs ears or lardons.

Step 6
Season to taste with salt and pepper.

Step 7
Spoon the mixture into a lined bread tin and bake for 30 minutes, then drop the oven temperature to 160C/325F/gas mark 3 for 40-45 minutes, or until a knife inserted into the centre of the cake comes out clean.

Step 8
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