The saleswoman observing me decided to make my task easier and mentioned that she had beautiful, plump pork cheeks that would taste excellent after being braised in their sauce. Unfortunately ...

The pork cheeks are a slow roast, with plenty of liquid to ensure they are meltingly tender. Pork and beef cheeks are one of my favourite cuts. Ask your butcher for pork cheeks (I expect you have ...

But things like pork cheeks or trotters defeat me. Particularly trotters, where I'm worried about nasty sinewy or fatty bits or lots of bones. How do you cook these parts to make the most of them?