Pigs cheeks

Slow cooking ensures the cheeks aren’t tough and gives the fat time to render out, so they’re meltingly tender. To maximize flavour, sear your cheeks in a frying pan first until they’re golden all over, and then slow cook them until they’re just on the brink of falling apart.

As pork is classically paired with apple, cider makes a great braising liquor, but you could also use white wine with stock, or red wine with a tin of tomatoes.