This is heavenly!
The recipe is as follows
The ingredients are for 2 cheeks so multiply as appropriate
1 sprig of rosemary
1 sprig of thyme
1 bay leaf
2 cloves of garlic
2 handfuls of whole green lentils
A couple of good glugs of white/red wine and the same of good chicken stock
1 heaped tsp sweet paprica (smoked is nice too if you can find it)
salt and black pepper
I use a big Le Creuset casserole dish for mine and do all the cooking off in that. If you are going to use an oven proof but not hob proof dish do all the frying and combining in a frying pan and transfer to casserole dish
Fry off the cheeks in olive oil if you have it and set them aside.
Cook the onions and garlic in the same pan till they colour a little. (If you are using a casserole dish put cheeks in first)
Then add liquids and seasonings. Bring to the boil and add to casserole dish on top of the cheeks.
Add all the other ingredients and pop into oven. 180/190.
The lentils thicken the liquid so if you don’t add them it will be wetter.
Today I did this with diced slices of shoulder Pork and a handful of green and black olives from the finca. I left out the paprika and put in fennel seed and fresh wild fennel It has been in the slow cooker for three hours. It is almost cooked now and going to be turned off. Tomorrow I shall slice potatoes put them on top and finish it off in the oven.