Seal the pork cheeks in a hot heavy-bottomed pan until coloured all over.
Remove from the heat and add the diced carrots and roughly chopped onion, garlic, celery, lardons and bouquet garni and sweat until lightly coloured. Cover with the red wine.
Cover with greaseproof paper and reduce the heat and simmer for three hours.
Remove the cheeks and pass through a sieve and reduce the cooking liquid until a sauce consistency is achieved.
Remove the lardons and keep for the garnish.
Fry the lardons until crisp and add the remaining carrots, button mushrooms and parsnips, and sauté quickly then add the chopped parsley, kale and purple cabbage.
To serve, place the warm cheeks in a bowl and pour over the sauce and arranged the garnish on the top.
Red wine braised Clash Farm pork cheeks served with celeriac, lardons. Picture: Marc Millar
