I’m starting to realise that since I started trying to improve my cooking game my father started to drop by suspiciously more frequently at launch time.

So today I made this bourguignon style pork cheeks with puréed potatoes and snow peas and green asparagus.

It was thoroughly enjoyed by everyone :)

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[–] 1 point 6 hours ago

We get ours from a butcher in the UK, and we also get cows cheek.

I’ve done pork cheek curry as they really suit a slow cook so as you eat them they just fall apart.

Cows cheek makes brilliant bolognaise or chilli, again cooked slowly and they just fall apart.

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