A Cookathon

Today I set to to cook two lots of pork cheeks, possible as I went to the farm shop yesterday (in the rain and a gale)

So here’s the recipe followed this time; as with many of my recipes, this one varies form one time to the next depending on what is in the house.

6 pork cheeks, cut into bite sized pieces (a sharp knife is the easiest way)
3 onions, chopped finely
3 cloves of garlic, chopped finely
Half of each of a red pepper, a green pepper and a yellow pepper, chopped
3 tomatoes, skinned, cored and chopped finely
about 8 good sized closed cup mushrooms, chopped
Left overs from a bottle of light beer.


Fry the onions and garlic in a herb infused oil (or other oil - I am just boasting here - in fact it was a gift from Le Chef) - until soft.
Add the peppers and fry till soft.
Add pork cheeks and fry until brown.
Add mushrooms and stir through.
Add tomatoes and beer

Stir through and bring to the boil.
Cook slowly with the lid on until tender

It is now bubbling away on the hob.

…and I am thoroughly discomknockerated.*

* no, this is not another Scots word, just a made up one. I am sure you can work it out.