James Martin served up braised pig cheeks for food heaven on Saturday Kitchen.

James says: “Pig cheeks are super cheap and when cooked slowly become meltingly tender. Serve them with creamy mashed potato, Bramley apple sauce, sweet carrots and buttered kale for a special Sunday lunch.”

The ingredients are: 3 tbsp olive oil, 12 pig cheeks, trimmed, 1 large banana shallot, finely chopped, 1 large carrot, finely chopped, 2 celery sticks, finely diced, 2 garlic cloves, finely diced, 1 bouquet garni, 200ml red wine, 400ml veal jus or beef stock, 2 tbsp red wine vinegar and 100g unsalted butter, diced.