Serves 4


Braised pork cheeks

110g celery

180ml port wine

180g red wine

120ml olive oil

2.5g juniper berries

60g onions

1320g pork cheeks

25g fine salt

5g black pepper

60g shallots

25g thyme

6g tomato puree

Salt and black pepper, to season

180ml chicken stock (celery 50g, onion 150g, carrots 80g, chicken carcasses 200g)

Celeriac cream

1g bay leaf

450g celeriac

20ml double cream

120g full fat milk

0.2g nutmeg

Myrtle sauce

17ml lemon juice

55g myrtle jam

90g Bramley apple, peeled and cut

10g caster sugar

30g green apple, peeled and cut

To serve

150g savoy cabbage

100g baby carrots


Braised pork cheeks

Start by preparing the chicken stock. Peel carrots, celery, onion, shallots and cut into small cubes. Place the chicken carcasses and vegetables in a pan, add cold water and bring to the boil, skim and then turn the heat down to a summer. Continue to summer gently for a few hours, skimming as necessary. Pass the stock through a fine sieve and allow to cool for 30 minutes, then refrigerate.Clean the extra fat from the pork cheeks and season them with salt & pepper. Pan fry in a hot pan with some olive oil until golden brown.Peel the celery, onions and celery and cut into small cubes. In a large pan braise the vegetables and add the cheeks. Then add the port and red wine. Cook until the alcohol has evaporated completely before adding the tomato past, chicken stock and herbs. Cover the pan with a lid and braise for 1 hour and 30 minutes until they are cooked through. Drain the cheeks and reduce the sauce for around 10 minutes untilhas slightly firmer consistency and is shiny. When ready to serve, boil the pork skin into salted boiling water for 30 minutes, drain and dry well. Place on an oven tray and cook in a preheated oven at 150⁰ for another 30 minutes. Leave to rest until cold and place aside.

Celeriac cream

Peel the celeriac and roughly chop into pieces. Cover with the cream and milk and add the bay leaf and nutmeg. Boil until very soft for approximately 30 minutes.In the meantime, make the olive oil mashed potatoes by boiling 50g of potatoes until soft. Strain and blend with 5ml of extra virgin olive oil, 5g of butter and a sprinkle of salt.Strain the celeriac through a sieve ensuring you keep the liquid. Blend with some of the liquid until smooth.Mix with 35g of the mashed potatoes and cover with cling film. Place aside to cool down.

Myrtle sauce

Peel the apples and cook with 5ml of lemon juice and sugar until you obtain a jam-like thick consistency for approximately 25 minutes. Blend until smooth and allow to cool down. Then mix 75g of the apple sauce with the myrtle jam and the lemon juice.

To serve

Clean the Savoy cabbage and pull off any tough outer leaves. Cut in half and remove the hard inner core. Rinse the leaves and cut and clean the baby carrots. Blanch them in salted boiling water for 2 minutes and cool down into an ice water.To serve, reheat the celeriac cream; the pork cheeks into the reduced sauce until glazed and pan-fry the Savoy cabbage and baby carrots for 15 seconds.Arrange the celeriac cream on a plate with the cheeks, cabbage leaves and carrots. Scatter over the wild blueberries and gently spoon over some of the cheeks sauce and myrtle sauce. Cover the cheeks with some crushed pork skin and garnish with chervil tips.


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