Heat the oil in a casserole dish, over high heat.

Quickly brown off the meat in batches until all coloured. Remove from the casserole dish if needed and brown the next batch. Make sure not to place too much meat in the saucepan at any given time because the meat will begin to stew as opposed to brown off.

Then, Add the carrots, onions, leeks, garlic to the casserole dish and add the herbs. Cook for a further 2 minutes to sear the vegetables. Add the pork cheeks back into the casserole dish if you had them removed and sprinkle the flour.

Add the beef stock and cider with some mustard and tomato puree. Stir to combine and season well.

cover with a tight-fitting lid. Simmer on low heat for 2 hours until the pork cheeks are soft and tender.

You can place them in a slow cooker for 4 hours on high or 6 hours on low with half of the liquid too!). If the lid doesn’t fit tightly, Don’t forget to check every so often (perhaps 30 minutes) and add a little more stock if necessary.

After the cooking time has elapsed bring the entire casserole dish to the table and sprinkle it with some chopped parsley and serve with some creamy mash potato. Enjoy.