3 tablespoons |
plain flour |
1 teaspoon |
paprika |
1kg |
pork cheeks, fat trimmed and cut in half through their middles if very thick |
3 tablespoons |
cold-pressed rapeseed oil or olive oil |
1 |
onion, roughly chopped |
3 |
celery sticks, roughly chopped |
2 |
carrots, roughly chopped |
2 |
garlic cloves, finely chopped |
2 tablespoons |
tomato purée |
200ml |
red wine |
500ml |
beef stock |
1 sprig |
thyme |
1 sprig |
rosemary |
1 sprig |
parsley |
1 small bunch |
sage, roughly chopped, plus reserved 1 sprig |
2 |
bay leaves |
75g |
walnut halves |
1 tablespoon |
caster sugar |
2 tablespoons |
butter |
1 tablespoon |
soft brown sugar |
3 |
pears, halved and cut into quarters |