The Baring

Spend some satisfying time in the kitchen this weekend - much of this flavour-packed seasonal menu can be prepped ahead of guests arriving

- ROB TECWYN

Pork cheek, chorizo and chestnut

SERVES 4 PREP 10 MINS | COOK 2 HRS 30 MINS MORE EFFORT

PORK CHEEKS

1 tbsp olive oil

4 pork cheeks

(about 600g) ½ onion,

thinly sliced 2 garlic cloves, finely chopped

160ml dry cider

300ml fresh chicken stock

3 thyme sprigs

½ star anise

½ tsp cumin seeds CABBAGE

300g hot cooking chorizo, diced into ½ cm cubes

½ onion, finely sliced

70g cooked chestnuts, coarsely grated

2 garlic cloves, crushed

1 Hispi cabbage (about 500g), finely sliced

1 tbsp muscatel vinegar or sherry vinegar

2 cooked chestnuts, peeled, to serve

1 Put the olive oil in a lidded ovenproof casserole over a high heat. Add the pork cheeks and sear for 4-5 mins or until nicely caramelised all over. Remove from the pan and set aside.

2 Heat the oven to 140C/120C fan/gas 1. Add the onion to the same pan and cook for 4-5 mins or until golden. Add the garlic and cook for 30 seconds, then pour in the cider and bring to a steady simmer, letting it reduce by half, about 3-4 mins. Add the stock, herbs, spices and the pork cheeks, along with any juices, to the pan. Bring to the boil, put a lid on the dish and put in the oven for 1½ hrs or until the cheeks are soft.