Tom Kerridge's Braised Pig Cheek Stew with Butterbeans and Chorizo Recipe | Food Network UK

Ingredients

• 1.5kg pig cheeks, trimmed but kept whole
• 80g plain flour
• 4 tbsp olive oil
• 6 cooking chorizo sausages, cut into 1 inch rounds
• 3 banana shallots, diced
• 1 large carrot, diced
• 3 sticks celery, diced
• 4 cloves garlic, thinly sliced
• 2 tbsp sweet smoked paprika
• 2 tbsp tomato puree
• 300ml red wine
• 800ml chicken stock
• 400g tinned chopped tomatoes
• 2 bay leaves
• 6 sprigs thyme
• 4 sprigs rosemary
• 3 Romano peppers, deseeded and thickly sliced
• 1.2kg tinned or jarred butterbeans, drained
• 2 tbsp sherry vinegar
• 2 tbsp flat leaf parsley, roughly chopped
• Salt and freshly ground black pepper