Delicious when slow braised, these little nuggets have long been out of fashion, but recently has seen a resurgence in popularity as Chefs have taken on board cooking with offal and less used cuts. It’s often to be found on a good old English Pub menu, braised in the local ale or with a lovely red wine as the base sauce. The cheeks are meaty little portions marbled with fat, which make them melt-in-the-mouth tender once slow cooked.