Once prepared the cheek is called a plum. We are so pleased they are back on some restaurant menus because they are perhaps the most perfect braising dish. A simply wonderful flavour and texture. A real treat for any occasion.
6 x 84g
Not a quick dish but the rewards are well worth the wait. Sear the cheeks and set aside. Create your own mirepoix. Top with cider and chicken stock to cover, put the lid on and slow cook in the oven at 160C for 2–3 hours, until the cheeks a