Ingredients

• 3 tbsp olive oil
• 12 pig cheeks
• trimmed
• 1 large banana shallot
• finely chopped
• 1 large carrot
• finely chopped
• 2 celery sticks
• finely diced
• 2 garlic cloves
• finely diced
• 1 bouquet garni
• 200ml/7fl oz red wine
• 400ml/14fl oz veal jus or beef stock
• 100g/3½oz unsalted butter
• diced
• 1kg/2lb 4oz fluffy potatoes
• preferably King Edward
• cut into chunks
• 150g/5½oz unsalted butter
• 150ml/5fl oz double cream
• salt and freshly ground black pepper
• 4 small carrots
• cut in half at an angle
• 75g/2¾oz butter
• 2 tbsp caster sugar
• 2 Bramley apples
• peeled
• cored and chopped
• 50g/1¾oz butter
• 2-4 tbsp caster sugar
• to taste
• 50g/1¾oz unsalted butter
• head of kale
• leaves removed and roughly chopped

Directions

• Preheat the oven to 150C/130C Fan/Gas 2.
• Heat a large ovenproof dish on the hob
• once hot add the olive oil. Fry the pigs cheeks in batches until they are golden-brown in colour
• set aside. Add the shallot
• carrots
• celery and garlic and cook gently for 3-4 minutes. Add the bouquet garni and return the pig cheeks to the dish.
• Increase the heat and add the red wine. Cook until the liquid has reduced by half
• then add the veal jus. Transfer the dish to the oven and cook for 2-2½ hours
• or until the pig cheeks are tender.
• Remove from the oven and strain the liquid into a separate pot
• keep the cheeks warm. Reduce the sauce by half and then gradually add the diced butter until you have a thick sauce. Put the cheeks in the sauce and warm through.
• Meanwhile
• for the mashed potatoes
• put the potatoes in a pan of salted water
• bring to the boil. Then simmer for 15 minutes
• or until tender. Drain and return the potatoes to the pan over the heat to remove any excess moisture. Mash well
• add the butter and cream and beat to a smooth purée. Season with salt and pepper.
• For the carrots
• put the carrots
• butter
• sugar and 200ml/7fl oz water in a lidded pan and bring to a simmer. Cover and cook gently for 4-5 minutes
• or until the carrots are tender. Season with salt and pepper.
• For the Bramley apple sauce
• put the apples
• butter and 50ml/2fl oz water in a lidded saucepan
• cover and place over a medium heat. Cook until the apple has broken down
• this should take about 4-5 minutes. Then beat with a spoon to form a purée
• season with sugar and salt to taste.
• For the buttered kale
• heat the butter in a frying pan. Add the kale leaves and 2 tablespoons of water and cook until wilted.
• To serve
• put a spoonful of the mash potato in a serving bowl
• place the pigs cheeks on top and spoon over the sauce. Serve the carrots
• kale and apple sauce alongside.