Pigs Cheek with Celeriac Puree, Wild Garlic Spring Greens and Cider Gravy

Cost and Local Source:  This dish costs less than £2 per person. Pig cheeks can be obtained from Peter Speaight in Chapel Place, Tunbridge Wells. Wild garlic is in season from April until end June.

Copyright: Claire Wood,  Woods, Tunbridge Wells, Kent 

Serves 4

12 Pig Cheeks
Duck Fat
2 Celeriacs
1 Spring Cabbage
Handful Wild Garlic
½ Pint Cider
Pint Chicken Stock
Seasoning

Trim the sinew from the pig cheeks, then pan fry on each side to seal the meat. Place in sauce pan and cover with duck fat, Simmer on the lowest heat for 1 ¾ hours.

Dice the celeriac, place in cold water, bring to the boil and cook for 15-20 mins until tender.

Drain, add a knob of butter, seasoning and puree in a food processor.

Place the cider in a pan and reduce by ¾, add chicken stock and reduce again by ¾.

Take the cheeks out of the fat and let them rest for 5 minutes.

Thickly shred the cabbage and fry until tender, season and add garlic cleaves until they wilt.

Place the cabbage on the puree, arrange the cheeks on top and drizzle over the gravy.

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