The dish: Braised pigs trotter stuffed with black pudding an
Description: A rustic French classic served in one of the UK's most successful, Michelin-starred gastro pubs. The trotter is braised for three to four hours and then stuffed with thick slices of black pudding and chicken mousse before being put back in the oven. It is served in one piece on a large white plate with a mound of peppery swede mash and a drizzle of dark, rich sauce
Where will you find it? The Trouble House, Tetbury, Gloucestershire
Price: £15.50
Inventor: Chef/proprietor Michael Bedford at one time worked under legendary French chef Pierre Koffman, whose signature dish was pigs trotter stuffed with morels and veal sweetbreads. Bedford's cooking style embraces traditional French and modern British.
Hit or miss: A classic French dish, which has proved popular with customers familiar with that style of cooking through having second homes in France or from holidaying there. The whole pigs trotter taking up most of the plate may not be for the faint-hearted, but it is rich and deliciously comforting.
