Mark Aisthorpe's crispy pork jowl with burnt apple puree recipe

Ingredients

• 6 pig cheeks (pork jowls)
• 1 onion, roughly chopped
• 2 garlic cloves, crushed
• 570 ml apple cider
• 1 handful rosemary, thyme and sage, finely chopped
• 1 apple (we like Jazz apples for this recipe)
• 8 g wholegrain mustard
• 35 g shallot, finely chopped
• 10 g parsley, finely chopped
• 10 g capers
• 1 egg, beaten
• 10 ml milk
• 20 g plain flour
• 200 g Panko breadcrumbs