Serves 4

Pig’s heads are often discarded and this marvellous piece of meat lost, which is such a great pity. We use it regularly on our menus. Speak to a pig farmer at the local market and ask if they will let you have this cut – it really is amazing.

2-3 tbsp olive oil
1 leek, finely sliced
2-3 sticks celery, chopped
1 onion, chopped
2 cloves garlic, chopped
1 bay leaf
2 sprigs thyme
6-8 whole cloves
1 tbsp tomato purée
2 tbsp honey
4 pig’s cheeks, trimmed
750ml chicken stock
125ml white wine
Freshly ground salt and pepper
12 baby turnips, blanched until just tender
150g baby carrots, blanched until just tender
100g mangetout

1 Preheat the oven to 170C/Gas 3.

2 Heat the oil in a casserole with a tight-fitting lid. Add the leek, celery, onion and garlic and cook for 2-3 minutes, then add the bay leaf, thyme, cloves and tomato purée. Cook for 2-3 minutes. Add the honey and cook for a further 2-3 minutes to caramelise.

3 Add the pig’s cheeks, stir well and cook for 3-4 minutes to coat and colour. Add the stock and wine. Bring to the boil, season, then cover and transfer to the preheated oven. Cook for 21ž2-3 hours.

4 Remove from the oven, lift the cheeks from the stock and reserve. Strain the stock and place in a medium-sized saucepan. Bring to the boil and allow the mixture to reduce in volume by half.

5 Add the cheeks to the stock with the baby vegetables and mangetout. Warm through for 2-3 minutes and then transfer to four warmed serving bowls. Serve with plenty of pommes purées.

Times Recommends

• How to season a wok
• Chicago Rib Shack hits back at its critics
• Gordon Ramsay: Indian barbecue