Ingredients

• 1-2 tbsp olive oil
• for frying
• 750g/1lb 10oz pigs' cheeks
• preferably Ibérico pork or Gloucestershire Old Spot
• trimmed of fat and sinew
• 1 onion
• chopped
• 1 carrot
• chopped
• 4 garlic cloves
• chopped
• ½ tsp cumin seeds
• 1 tsp smoked paprika
• 2 tsp raisins
• 200ml/7fl oz oloroso sherry
• 750ml/1¼ pints good-quality beef or dark-chicken stock
• 25g/1oz bitter chocolate
• 700g/1lb 8oz waxy potatoes such as Desirée potatoes
• peeled
• cut into cubes
• 1 tbsp olive oil
• for frying
• 3 garlic cloves
• finely sliced
• 1 tsp crushed cumin seeds
• 125g/4½oz softened unsalted butter
• 1 slice crusty white bread
• crusts removed
• cut into chunks
• 70g/2½oz blanched almonds
• preferably Spanish
• 1 tsp fresh thyme leaves
• ½ tsp grated orange zest
• small handful fresh flatleaf parsley leaves
• sea salt and freshly ground black pepper

Directions

• For the pigs' cheeks
• preheat the oven to 150C/130C Fan/Gas 2.
• Heat the oil in an ovenproof casserole over a medium heat. Add the pigs' cheeks and fry for 1-2 minutes on all sides
• or until browned all over. Remove from the casserole and set aside.
• Add the onion
• carrots and garlic to the casserole and fry for 4-5 minutes
• or until light golden-brown.
• Add the cumin
• smoked paprika and raisins
• stir well and continue to cook for a further 1-2 minutes.
• Pour in the sherry and bring to the boil
• scraping up any burned bits from the bottom of the pan using a wooden spoon. Continue to boil until the volume of sherry has reduced by two-thirds.
• Return the pigs' cheeks to the casserole
• the pour over the stock and return the mixture to the boil. Transfer the casserole to the oven and cook for 2-2½ hours
• or until the pigs' cheeks are tender and the cooking liquid has reduced and thickened to a sauce.
• Meanwhile
• for the garlic-cumin potatoes
• boil the potato cubes in a pan of salted water for 8-10 minutes
• or until tender. Drain well
• mash using a potato ricer or masher
• then set aside to cool.
• Heat the oil in a frying pan over a medium heat. Add the garlic and cumin and fry until the garlic is pale golden-brown.
• Mix together the mashed potatoes
• garlic
• cumin and the cooking oil in a bowl until well combined. Stir in the butter
• then season
• to taste
• with salt and freshly ground black pepper. Keep warm.
• For the picada
• blend all of the picada ingredients to a thick paste in a food processor. Season
• to taste
• with salt and freshly ground black pepper.
• When the pigs' cheeks are cooked
• remove the casserole from the oven and place it on the hob over a medium heat. Stir in the chocolate and the three-quarters of the picada and simmer for 2-3 minutes
• or until the chocolate has melted and the sauce has thickened a little more. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• divide the pigs' cheeks equally among 4 serving bowls. Spoon the potatoes alongside. Garnish each dish with some of the remaining picada.