Pig cheeks with apple 


About 2 cheeks/person. Half an apple.


Season the cheeks, package them with slices of the apple and Sous Vide at 70C for 20 hours. The packs can be frozen at this stage until you need them.


Thaw the cheeks, rinse out the bag with hot water and retain the juices.

Pan-fry the cheeks and place them in a serving dish in a warm oven.

Add the juices and apple slices to the pan on a low heat. Heat and thicken with corn flour in water if required. Place in a sauce boat to be used as gravy.


Serve with potatoes and vegetables and, possibly, some apple sauce made from the remainder of the apple.