By Anna Haugh From Saturday Kitchen Ingredients For the pork cheeks 2 tbsp olive oil 12 (1kg/2lb 4oz) Iberico pork cheeks 2 garlic cloves, chopped 1 banana shallot, peeled and chopped 200ml/7fl oz port 2 star anise 500ml/18fl oz chicken stock For the polenta …
By Jason Atherton From Saturday Kitchen Ingredients For the pork cheeks 2 tbsp olive oil 4 pork cheeks, trimmed 1 large onion, finely chopped 1 large carrot, peeled and finely chopped 5 cloves 1 star anise 1 white peppercorn 50ml/2fl oz sherry vinegar 2 tbsp tomato purée …
By Ben Tish From Saturday Kitchen Ingredients 4 small beef cheeks, trimmed 500ml/18fl oz red wine 3 bay leaves 2 garlic cloves, crushed 4 shallots, halved 1 tbsp olive oil 700ml/1¼ pint good beef stock 1 stick cinnamon 3 cloves 55g/2oz honey ½ orange, finely grated zest only 1 quince, …
Equipment: You will need a spiralizer to make this recipe. See our review of the best spiralizers By Ian Orr From Saturday Kitchen Ingredients For the monkfish cheeks 8 monkfish cheeks, trimmed (ask your fishmonger to do this) …
A hearty meal of tender ox cheek, creamy mash, asparagus and watercress, celebrating the best of British produce. Don’t be put off by the tongue, it has a lovely taste and texture when sautéed. By …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork in red wine sauce 50g/1¾oz butter 500g/1lb 2oz pigs’ cheeks, fat on and each cheek cut in half 500g/1lb 2oz pork belly, cut into chunks 1 onion, thinly sliced …
By Matt Tebbutt From Saturday Kitchen Ingredients For the glazed pork cheeks 4 pork cheeks, trimmed 1 onion, chopped 1 carrot, peeled and chopped 1 celery stick, chopped 1 tbsp honey 500ml/18fl oz chicken or veal stock 1 bay leaf 2 garlic cloves thyme sprig 1 star anise 2 cloves …
Preparation time less than 30 mins Cooking time over 2 hours Serves Serves 4 A great, if unusual, lunch or light meal. The pigs’ cheeks are braised slowly for extra taste, then shredded and fried …
Preparation time under 30 mins Cooking time over 2 hrs Serves 4 Cook this flavourful cut of meat low and slow and you’ll be rewarded with the most tender meat imaginable. Ingredients For the beef …
