Method

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For the Pork Cheeks

1. Seal the pork cheeks until golden in the veg oil – remove from the pan
2. Add the chopped carrot and onion and garlic and caramelise
3. Add the cheeks back, deglaze with the beer , add the stock and the thyme , top up with water and cook over a low heat (simmer ) for 1.5 – 2 hours or until tender , remove the cheeks, pass the stock through a sieve and reduce to the required sauce consistency , add the cheeks back and reserve until needed

For the puree

1. In a pan of boiling salted water, add the bicarbonate of soda (this helps to keep the green colour) then add the broccoli and cook for 5 minutes or until tender, drain but reserve some water
2. In a liquidiser add the broccoli and blend to a smooth puree, add the butter and adjust with the cooking water, check seasoning and keep until plating

For the asparagus

1. Slice ¼ of the asparagus with a mandolin or sharp knife and dress with vinaigrette and seasoning
2. Peel all but the tips of the remaining asparagus and blanch in boiling salted water for 1 minute Refresh in iced water, drain and season then chargrill on a grill plate or BBQ
3. Once coloured, remove and dress in herb oil