I have some divine pork cheeks to braise for dinner. Anyone who has done this (Joke and Blackbird and Badger I am looking at youse all) and can offer some good flavourings to go with it, drop me a note.
I’m thinking sage as the herb.
It’s 12pm* and it must be on soon to slow cook for long enough.
I’m still going to make it today but to eat tomorrow so there’s a little more time. Then I’ll get a second night out of it on a day-I-work-night (when I shred it and toss it through parpadelle). Tonight will be lamb tenderloins with couscous.
* I realise that 1pm here is about 3am there so expect nothing but gawping silence, but still, send me ideas for next time.