Cooking the Cheeks
Firstly, prepare the pig cheeks by removing the layer of silver skin on the top.
Once removed, heat up a non-stick pan, season the pig cheeks and fry off on both sides until golden brown then place into a deep braising tray.
De-glaze the frying pan with a small amount of the chicken stock and pour the liquid into the tray.
Roughly cut up 1 carrot, 1 celery stick and 1 shallot and add to the tray.
Top up the tray with half the chicken stock and the garlic and thyme, bring to the boil, cover with foil and place in the oven for 1.5 hrs.
Take 4 carrots, peel and roughly dice.
Place in a sauce pan and top up with water to just above the carrots.
Add 200g of the butter and bring to the boil.
Cook until he carrots are soft all the way through and then reduce the liquid to a quarter.
Strain the carrots into a blender and add a small amount of the liquid.
Blend until smooth adding liquid as required. Set aside for later.
Take the remaining carrot, shallot and celery and finely dice.
Once diced, heat up a non-stick pan and gently fry until just cooked.
Take the remaining chicken stock, bring to the boil and reduce down to a glaze and set aside.
Finishing the Dish
Once the pig cheeks are cooked remove them and set them aside.
Strain the liquid into a pan and reduce down to a glaze.
Add the cheeks back to the glaze and very gently coat them until nice and sticky.
Place the beans, finely diced cooked vegetables and chicken glaze into a pan and gently warm.
Once warmed take the remaining butter and gently stir it into the beans and remove from the heat.
Finish with the chopped parsley ready for plating. Take the carrot puree and simply warm in the microwave.
Firstly, place a large spoonful of carrot puree at the bottom of the bowl, next top with bean cassoulet and finally finish with the pig cheeks and watercress.
Prep time: 1 hour
Cook time: 2 hours
150g Cooked Cannellini beans
150g Cooked Pinto beans
150g cooked berlotti beans
6 large carrots
1.5 sticks of celery
6 pig cheeks
2 cloves garlic
1tbsp chopped parsley
2 sprigs thyme
5 ltrs chicken stock
1 small bunch of watercress
Cornish sea salt
Cracked black pepper