Make double and put it in the freezer for another wintery day.
4 large pork cheeks, trimmed of fat, rubbed with olive oil
4 rashers smoked bacon, roughly chopped
1 tsp carraway seeds
tsp salted butter
2 large leeks, chopped into rounds
200g mixture of chestnut and wild mushrooms
200ml chicken stock
1/2 bay leaves
salt and pepper
handful tarragon leaves, roughly chopped
In another pan, meanwhile, soften the leeks in the butter. Add the mushrooms and the carraway seeds. Now add the cheeks and bacon and stir.
Pour in the ale and the chicken stock and bring to the boil, then returning it to a simmer. Add the bay leaves and leave to fut away for approx. 2 hours. After this time, test the tenderness of the cheeks by pulling at them with two forks. They should be easy to shred. If so, begin to pull each cheek into smaller pieces.
Test for seasoning.
When ready to serve, stir in the tarragon. Best eaten with a fluffy garlic mash potato.