Pig Cheeks, Fennel & Broad Beans With A Sherry Cocktail - The Gannet

Ingredients

• Four pig cheeks
• 200ml sweet vermouth
• 200ml vegetable stock
• 50ml Bowmore 12 whiskey (or other moderately peaty Scotch)
• A splash of absinthe
• A sprig of thyme
• A swathe of lemon peel
• Two cloves of garlic
• 1tsp each of sugar, salt and pepper
• 0.5g sweet paprika
• 2 fennel bulbs, finely sliced
• 25g golden caster sugar
• 5g fennel seeds
• Sea salt
• 100g butter
• 50ml dry vermouth
• A splash of cider vinegar
• 60ml Amontillado
• 1tbsp apricot brandy
• 6oml Fever Tree tonic water
• Broad beans
• Kefir
• Black pepper
• Herbs (Ryan used thyme, chives and oregano), finely-chopped