Slow-braised pig cheeks recipe | delicious. magazine

Ingredients

• 3 tbsp plain flour
• 1 tsp paprika
• About 1kg trimmed pig cheeks (10-12), cut in half if very thick (from Waitrose, Donald Russell, Abel and Cole and good butchers)
• 3 tbsp rapeseed or olive oil
• 1 onion, roughly chopped
• 3 celery sticks, roughly chopped
• 2 carrots, roughly chopped
• 2 garlic cloves, finely chopped
• 2 tbsp tomato purée
• 200ml red wine
• 500ml beef stock
• 1 sprig each fresh thyme, rosemary and parsley
• 1 small bunch fresh sage, roughly chopped, plus 1 sprig reserved
• 2 bay leaves
• 75g shelled walnut halves
• 1 tbsp caster sugar
• 2 tbsp butter
• 1 tbsp soft brown sugar
• 3 pears, cut into quarters
• You’ll also need…
• Large flameproof lidded casserole