James Martin braised pig cheeks with pearl barley salsa verde and herb oil recipe on James Martin’s Saturday Morning.

The ingredients for the pig cheeks are: 2kg pig cheeks, 2 tbsp plain flour, 25g butter, 2 tbsp olive oil, 1 onions peeled and sliced, 1 garlic clove, crushed, 1 leek sliced, 1 carrot chopped, 250ml cider, 500ml beef stock, 2 sprigs thyme, few sprigs rosemary, 1 tsp Dijon mustard, 1 tsp grain mustard, 25g butter, 1 tsp sherry vinegar and 1 tbs maple syrup.

For the barley: 300g pearl barley cooked and drained, Knob of butter, 15g plain flour, 150ml milk, 100ml double cream, 50g grated parmesan, 50g parsley puree, 15g garlic puree and 1 lemon zest only.

To serve: Parsley oil, Salsify cooked in maple and lemon and Onion ash.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.