Ingredients

Ingredients For the braised pigs’ cheeks

• 4 pigs’ cheeks (dark meat only)

• 1 leek, trimmed and chopped

• 1 carrot, trimmed and chopped

• 1 celery stick, trimmed and chopped

• 2 garlic cloves, chopped

• 1 sprig fresh thyme

• 1 sprig fresh rosemary

• 600ml/1 pint chicken stock

For the pork loin and crackling

• 1kg/2lb 2oz pork loin

• 4 slices prosciutto

• 1 pork belly skin

For the apple purée

• 6 Granny Smith apples (or similar tart green eating apples), peeled, cored and chopped

• knob of butter

For the toffee apples

• 4 small apples (no bigger than a golf ball)

• 225g/8oz granulated sugar

• 1 tbsp boiled water

For the mustard mash

• 4 floury potatoes, such as Maris Piper, peeled and cut into equal-sized pieces

• 50g/2oz butter

• 3 tbsp wholegrain mustard (or to taste)

• salt and freshly ground black pepper

For the sauce

• cooking liquid from the cooked pigs' cheeks, above

• 300ml/½ pint red wine, such as Shiraz

• knob of butter

To serve

• mashed carrots

• mashed swede

Description

Homemade Toffee Apples Dunked In Apple Sauce Add A Playful Touch To This Grown-up Recipe.

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