Sundays are all about doing things slowly for us. Breakfast in bed and a bit of gardening before lunch, and a newspaper marathon on the sofa before the TV goes on in the evening. While breakfast was cooking, I knocked up this stew for supper. It was worth the wait.
Pork cheeks, allow 2 per person
Can of cider
Jar of passata
2 carrots per person, chopped
One chopped onion
1 tbsp butter
2 sticks of celery per person, chopped
Few sprigs of thyme
Saute the onions in the butter in a heavy casserole dish. Add the pork cheeks and brown. Add the rest of the ingredients and put in the over on 100 C for at least 4 hours which is about enough time to weed the garden, get the papers and visit a garden store for bird seed supplies and new plants. Serve with mashed celeriac and or potatoes, or tear Maltese bread and mop up the amazing sauce.
Apologies, we ate it all before I thought to write up the recipe, so stock image used.