ALE BRAISED PORK CHEEKS WITH PICKLED CARROT

Don’t be afraid to try a cheaper cut of meat. Pork cheeks are great value and taste delicious.

Serves 2 1tbsp vegetable oil 6 pork cheeks (try supermarkets or ask your butcher), trimmed of all excess fat and sinew 600ml (1pt) dark ale 2tbsp malt extract 500ml (18fl oz) ham or chicken stock (ham stock cubes available in larger supermarkets) 2 star anise 1 dried chilli

For the pickling liquor

1tbsp mustard seeds 100ml (3½fl oz) white wine vinegar 50g (1¾oz) caster sugar

For the pickled carrot salad

2-3 medium carrots, from a bunch, peeled and diagonally sliced, leaves reserved 2 banana shallots, peeled and thinly sliced ½tsp sea salt flakes

For the mustard mayonnaise

1 egg yolk 1tbsp English mustard 1tbsp caster sugar 1tbsp malt vinegar 200ml (7fl oz) vegetable oil Salt and freshly ground pepper Heat the vegetable oil in a heavybased pan over a high heat and add the pork cheeks. Colour until dark golden on all sides. Pour in the ale and add the malt extract, stock, star anise and chilli. Bring to the boil and reduce to a gentle simmer. Cover and cook for 2½-3 hours or until the pork is nice and tender, removing the lid occasionally to skim off and discard any impurities that rise to the top.

To make the pickling liquor, place the mustard seeds, vinegar and sugar in a pan. Heat until the sugar has dissolved and set aside to cool. Place the carrots in a bowl with the shallots and salt. Mix well, then pour the pickling liquor over and set aside.

To make the mustard mayonnaise, place the egg yolk, mustard, sugar and vinegar in a clean bowl. Whisk well and gradually add the oil until lovely and thick. Season to taste. When the pork has cooked, transfer the meat to a clean bowl. Pour the juices into a clean pan and heat until reduced and glossy.

Return the cheeks to the juices in the pan and stir to coat. Drain the salad (discard the liquor) and return it to the bowl, then mix in the reserved carrot leaves. Serve the pork cheeks on plates with a spoonful of the pickled carrot salad and a dollop of mustard mayonnaise.

NOTE: The mayonnaise uses raw egg so is unsuitable for young children, pregnant women and the unwell.