Braised pigs’ cheeks and chorizo with mash

Method

1. Marinate the cheeks in wine and port, preferably overnight. Drain and reserve the liquor and dry thoroughly.

2. In a heavy ovenproof pan, brown the meat in half of the butter, then brown the vegetables in a frying pan in the remainder of the butter and add to the meat. Add the reserved liquor and veal stock and braise in the oven for 11/2 hours at 150 C/gas 2.

3. For the mash: boil the potatoes until tender (10-20 minutes). Once the potatoes are cooked, mash them and push them through a sieve. Heat the milk, double cream, garlic and butter in a small saucepan to almost boiling, then add the hot milk mixture to the potato and combine. Season and stir through the parsley.

4. Pass the braising juices through a sieve and reduce to a desired concentration in a small saucepan.

5. Serve two pig cheeks with a spoonful of mash, garnished with a slice of chorizo and a drizzle of the braising jus. Add crackling if desired.