This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Savora is a spicy mustard often used in French cuisine. In this Pascal Aussignac recipe, it serves to enliven a mash and complement earthy pig's kidneys. A mouli or ricer is not essential for this pig's kidneys recipe - a regular masher will do - but it will ensure the potato mash is smooth and creamy in texture.
Get in touch