Slow-braised pig cheeks

Method

1. Heat the oven to 160°C/140°C fan/gas 3. Mix the flour with the paprika and plenty of salt and pepper in a shallow bowl, then roll the pig cheeks in the mixture to coat.
2. Heat 2 tbsp oil in the casserole and fry the cheeks in batches until browned all over. Set aside, then add the remaining oil to the pan and add the onion. Cook gently, colouring as little as possible, for 5 minutes. Add the celery and carrots and fry for 5 minutes more, stirring often. Add the garlic and tomato purée and cook for a minute or two before returning the cheeks to the pan. Pour in the red wine and simmer for a few minutes, scraping the brown bits from the bottom of the pan.
3. Cover the pork and vegetables with the stock, then tie the thyme, rosemary, parsley, sage sprig and bay leaves together with string and add to the casserole. Cover with the lid and transfer to the oven. Cook for about 3 hours or until the pig cheeks are tender and come apart easily.
4. Meanwhile, toss the walnuts in a bowl with a spoonful of water and the caster sugar. Tip onto a baking sheet and cook at the bottom of the oven for 10-15 minutes, stirring halfway through, until golden and caramelised.
5. When the pork is almost ready, melt the butter in a large frying pan. Stir in the brown sugar and add the pears. Cook for about 5 minutes until golden and softened. Transfer to a serving dish and sprinkle the chopped sage leaves into the pan. Fry in the caramel butter briefly until crisp, then scatter over the pears.
6. Remove the bunch of herbs from the casserole and sprinkle the pork with the walnuts. Serve with the sage pears, the potatoes (see below) and steamed green veg, or see Steffi’s recipe introduction.