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serves 6

Marinade

Mix together

• 1 tbsp smoked Spanish paprika
• 5 cloves of garlic, crushed
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh oregano
• 6 tbsp olive oil
• juice of 1 lemon
• salt and freshly ground black pepper

Into the marinade put 2 or 3 pork cheeks per person (approx 1.2kg total), mix well and refrigerate for at least 3 hours and up to 24 hours, well covered with clingfilm.

In a large roasting tin mix together

• 700g small waxy potatoes, halved
• 3 red peppers, seeded and cut into broad strips
• 1 tbsp sherry vinegar
• a few sprigs of thyme
• salt and freshly ground black pepper
• a good drizzle of olive oil

Remove the cheeks from the marinade and brown them quickly in a frying pan or grill on a high heat. Place on top of the vegetables, add any left-over marinade and bake in an oven pre-heated to 180C for 35 to 40 minutes, or until the potatoes are cooked and the pork is tender.

Halfway throigh the cooking poor over 225ml dry white wine.

Scatter with flat leaf parsely to serve.