Simon Rimmer served up a tasty pigs cheek with butter beans on Sunday Brunch.

The ingredients are: 12 pig cheek cushions (not whole cheek), 50g seasoned flour, Oil to fry, 50g butter, 3 banana shallots, finely sliced, 2 finely sliced leeks, 15g fresh thyme, 50g honey, 200ml white wine, 200ml chicken stock, 30g grain mustard, 400g tin butter beans, 15g cider vinegar and 100ml cream.