PIGGY CHEEKS METHOD

• Lay the pork cheeks out on a tray and coat very lightly with sunflower oil then mix well with your hands. Now dry your fingers and season the cheeks well with Maldon salt.
• On a medium–high heat, preheat two large non-stick frying pans until smoking; add sunflower oil and caramelise the cheeks until golden brown, using tongs to turn them and brown each side. Remove from the pan and set aside.
• In the same pan and using the same oil, add the onion, garlic and carrot and fry for 15 minutes, turning regularly until golden brown and caramelised.
• Now add the red wine and reduce by half.  Add the stocks, marmite, marmalade and soy sauce. Mix thoroughly.
• Lower the heat and let the flavours come together for 10 minutes.
• Meanwhile get a deep wide pot and add the caramelised pork cheeks; pour the caramelised vegetables and stocks over the top. Add 1000g of warm water and bring the pot to a simmer.
• Now lower the heat ever so slightly; ensure the liquid at the corner of the pot is just bubbling then leave the meat to cook for 4 hours.
• Check the meat halfway through and top up with a little water if the meat is poking out of the top.

PAK CHOI METHOD

• Cut off the stem and pick out the best leaves. Soak in hot water seasoned with a little salt for 2 minutes, before putting straight onto the plate.

HALF BUTTER/HALF POTATO MASH METHOD

• Peel the potatoes.
• Cut each potato into 8 pieces and add to a pot; add 4 times the amount of water and 2 good sprinkles of salt
• Bring the water to a fast simmer and cook until the potatoes are just falling apart.
• Meanwhile, add the milk and half the butter to a wide medium-sized pot and warm until melted together. Keep warm.
• Set a colander over the sink and pour the potatoes in then leave for 10 minutes to drain the excess liquid and moisture off.
• Add the potato to the milky butter and, keeping it over a low heat, work the mashed potato with a rubber spatula for a solid 2 minutes, using force.
• Now, add the butter in 4 stages. Add the first ¼ of butter in and beat it in for 1 minute then repeat with the remaining 3 parts.
• Check the mash for seasoning and keep warm until serving.

ROASTED WINTER ROOTS METHOD

• Preheat the oven to 160°C.
• Add each vegetable to a separate bowl big enough to work in.
• Add a good amount of olive oil and coat the vegetables well with your hands.
• Now dry your fingers and season the veg well with salt all over.
• Line four separate roasting trays with tin foil; spread the vegetables out, each on its own tray, in a thin and even layer.
• Roast the vegetables for 30 minutes, then turn them and roast for a further 45 minutes until fully golden and starting to burn on the edges (this is good for flavour!)
• Set aside until ready to serve.

MINCE PIE GRAVY METHOD

• Strain off the pork cheek braising liquor and reduce by two-thirds.
• Meanwhile, scoop out the insides of the mince pies and place the mincemeat into a bowl; discard the pastry.
• Once the gravy has reached the right consistency, add the mince pie filling and keep at a low heat until ready to use.

CRÈME FRAICHE METHOD

• Add a small tablespoon of crème fraiche into the middle of each plate before beginning to plate the dish.