Cider braised pig cheeks with baked potato mash by Tom Simmons - Porc Blasus

Ingredients

• 8 pig cheeks (or you can use diced pork shoulder)
• 1 onion, sliced
• 1 carrot, thinly sliced
• 3 garlic cloves, crushed
• 1 stick of celery, sliced
• 1 tbsp Dijon mustard
• 500ml cider
• 3 whole star anise
• 1l chicken stock
• 6 sprigs of thyme
• a handful of chives, finely chopped
• 4 tbsp rapeseed oil
• salt and pepper to season
• 4 medium Maris Piper potatoes, peeled
• 200g butter
• 150ml milk
• 150ml cream