Recipe: Braised pig cheeks, with capers and parsley.

INGREDIENTS

20 pig cheeks, trimmed (ask your butcher to do this for you)

1 head of celery, washed and roughly chopped

2 onions, peeled and roughly chopped

2 carrots, washed, peeled and roughly chopped

1 bulb garlic, peeled and roughly chopped

1 sprig of thyme

80g treacle

1tsp cracked black pepper

4 tsp capers

Parsley leaves

METHOD

Preheat the oven to 170 degrees Celsius /gas mark 3

Place the vegetables, garlic, cheeks and thyme into a deep roasting tray, cover with cold water then add the treacle and the black pepper

Cover with 2 layers of foil and cook for approximately three hours or until tender

Once cooked, remove the cheeks from the liquid and keep warm

Place the liquid over a high heat and reduce by half

Once reduced, sieve the liquid into a clean pan to remove the vegetables

Return the cheeks back to the sauce to warm through

TO FINISH

Add the capers and carefully arrange on to a plate or bowl

Spoon over a little of the sauce

Garnish with the parsley and serve at once with some mashed potatoes and root vegetables for an earthy winter dish