Braised pig cheeks with mashed potato and Bramley apple sauce

Pig cheeks are super cheap and when cooked slowly become meltingly tender. Serve them with creamy mashed potato, Bramley apple sauce, sweet carrots and buttered kale for a special Sunday lunch.

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For the braised pig cheeks

For the mashed potato

For the carrots

For the Bramley apple sauce

For the buttered kale

  • 50g/1¾oz unsalted butter
  • head of kale, leaves removed and roughly chopped