Ingredients

• 4 pork cheeks
• trimmed
• 1 onion
• chopped
• 1 carrot
• peeled and chopped
• 1 celery stick
• chopped
• 1 tbsp honey
• 500ml/18fl oz chicken or veal stock
• 1 bay leaf
• 2 garlic cloves
• thyme sprig
• 1 star anise
• 2 cloves
• 1 pear
• julienned
• to serve
• 1 slice of celeriac
• julienned
• to serve
• splash of olive oil
• to serve
• 1 lemon
• juice only
• to serve
• salt and freshly ground black pepper
• 2 tbsp dried porcini mushrooms
• 1 tbsp olive oil
• 1 shallot
• chopped
• 1 garlic clove
• chopped
• 3 field mushrooms
• chopped
• 6 chestnut mushrooms
• chopped
• 1 tsp brown sugar
• 1 tsp white wine vinegar
• dash of Worcestershire sauce
• salt and freshly ground black pepper
• 100ml/3½fl oz white wine vinegar
• 100ml/3½fl oz boiling water
• 6 chestnut mushrooms
• cut into quarters
• 1 tsp Dijon mustard
• 1 tsp chopped fresh tarragon

Directions

• Place the cheeks in a large casserole dish and season well with salt and pepper. Place the casserole on the hob over a medium heat and cook until the cheeks are browned. Remove from the heat
• add the onion
• carrot
• celery and honey and stir to cover the cheeks and vegetables in the honey glaze. Pour the stock into the dish and stir in the bay leaf
• garlic
• thyme
• star anise and cloves. Simmer for 2 hours
• or until the cheeks are just tender. Remove the cheeks
• strain the liquor and return this liquid to the dish. Simmer and reduce the liquor down until it is a thick consistency. Set aside the cheeks and liquor.
• For the mushroom ketchup
• put the ceps in a small bowl and cover with boiling water. Leave to soften then remove the ceps
• reserving the water. Heat the oil in a small frying pan and sweat the shallot and garlic until soft. Add the mushrooms
• ceps and its liquor and cook until soft. Season with salt and pepper and stir in the sugar
• vinegar and Worcestershire sauce. Place in a blender and blitz
• then set aside.
• For the pickled mushrooms
• mix the vinegar and boiling water in a small bowl. Add the mushrooms to the vinegar water and leave for 2 hours to soften and pickle. Remove the mushrooms and mix with the mustard
• a few spoons of the pickling liquor and tarragon. Set aside.
• To serve
• divide the glazed cheeks and ketchup between two warmed plates and spoon over some of the cheek liquor. Scatter over the pickled mushrooms. Place the pear
• celeriac
• oil and lemon juice in a bowl and season with salt and pepper. Spoon the pear mixture evenly over the plates and serve immediately.