The cheek of it
Waitrose are now selling various less-than-fashionable cuts of meet, which frankly I think is brilliant. I picked up some pig’s cheeks and, as they were keen to sell them, got them at a knock-down price.
So, I started off by quickly browning the outsides of the cheeks and setting them aside. Then into the same pan went onions, carrots, and mushrooms. The cheeks went back in when everything was soft, along with water to cover and a good dash of Worcester Sauce, some grated nutmeg, and a few cloves. It cooked, with the lid on, for a couple of hours, and developed a good flavour. Then the lid came off to let it reduce down. Half an hour later, I stirred in a good few handfuls of spinach and turned the heat off. It cooled down and went in boxes in the fridge
A couple of days later, I reheated it and served it with sweet potato mash (with nutmeg grated in). It was good, though when I heated up another portion (with mashed potato and spring greens) I added some more mushrooms. The cheek itself was dark and flavoursome and fell apart on the fork and knife. The slight sweetness of the sauce was something a bit different, and it was pork/mushroom/spinach is definitely a winning combination.