Pig Cheek Tart Recipe - Great British Chefs

Ingredients

• 1 celeriac, peeled
• butter, melted
• salt
• black pepper
• 2kg pork cheeks, trimmed
• 1 dash of red wine
• 2 large onions, large dice
• 2 carrots, large dice
• 4 celery sticks, large dice
• 1000ml of veal stock
• 1000ml of chicken stock
• 400g of ceps, thinly sliced
• 1 dash of lemon juice
• butter
• vegetable oil
• 1 celeriac, peeled and grated
• 1 knob of butter
• full-fat milk
• 500g of pear purée
• 300g of water
• 150g of caster sugar
• 2g of malic acid
• 1 gelatine leaf, softened
• pig skin, 1 small peice
• vegetable oil, for deep frying
• cep powder for dusting
• 1 handful of hairy bittercress, foraged
• caster sugar for dusting
• sea salt