We discovered on Friday that our local Waitrose were selling Pig Cheeks. Yes, that’s meat and it is from the head of a pig, just like it says. Now I’ve vaguely taken in that they were fashionable amongst chefs and never having tried them I decide we should. Noreen took a little, but not a lot, of persuading. And then I realised they were ridiculously cheap — like £2.99 a kilo! Even cheap sausages cost more than this! So we bought a complete vacuum pack, which weighed just under 400gm and turned out to contain 7 cheeks. We have just eaten them, thus …

Pig Cheeks Casseroled in Cider

You will need:
2 or 3 Pig Cheeks per person
500ml bottle of dry Cider (more if you’re cooking more than about 8 cheeks)
1 large or 2 medium Onions, roughly chopped
As much Garlic as you like, roughly chopped
A few ripe Tomatoes, quartered (optional)
A few Mushrooms (optional)
Worcester Sauce
Plain Flour seasoned with salt, pepper and herbs
Salt, Black Pepper and Dried Herbs
Olive Oil

And this is what you do:

1. Take a suitably sized casserole, cast iron is best as you can put it on the hob otherwise you’ll need a frying pan as well.
2. Pre-heat the oven to about 180°C.
3. Fry the onion and garlic in a little olive oil in the casserole (or frying pan).
4. When the onion is beginning to go translucent, toss the pig cheeks in the seasoned flour and add to the casserole. Sear the meat on both sides.
5. Add the tomatoes and mushrooms followed by about half the cider, pinch of salt, plenty of pepper, a big pinch or two of dried herbs and a good big dash of Worcester Sauce. Bring it all to boiling point.
6. If using a frying pan, transfer the meat etc. to the casserole at this stage.
7. Add the rest of the cider and (if on the hob) bring it to the simmer.
8. Put the casserole in the oven and cook for about 90 minutes.
9. Do not throw away any remaining seasoned flour, because …
10. Just before the end of the cooking time decant into a small saucepan some of the liquid from the casserole (it will probably be quite thin) to make a gravy/sauce. Thicken this sauce with some of the remaining seasoned flour (a tablespoon or so will be enough) and cook gently for 5 minutes or so to cook the flour.

By now word will have got round the house because it smells so good.

I served mine with roughly mashed potato and parsnip, steamed sprout tops, apple sauce, gravy and a bottle of robust red wine (although obviously cider would be good too). The meat is just so tender it really does melt in the mouth.

And, no, I didn’t photograph it — you all know what casserole looks like!