1) For the pig cheeks heat the olive oil in a frying pan and fry the cheeks until lightly coloured on each side.
2) Place in a small casserole dish and add the onion, carrot, celery, garlic and rosemary, pour in the red wine and vegetable stock and add the tomato puree, cover with tin foil and place in a hot oven 130C and cook for 2.5 hours.
3) For the potato fondant cut the potatoes into a cylinder shapes with the help of a metal cutter heat a frying pan add the oil and the butter and lightly colour the potato on both sides place in a small roasting tray cover with chicken stock and cook at 150C for about an hour until tender (turn over half way through the cooking time)
4) For the red wine sauce – heat the olive oil in a small saucepan and sweat off the shallots until softened, add the brandy and port and reduce by half, add the beef stock and reduce again until only about 200ml of liquor is left, add the diced tomatoes and chives and season to taste.
5) When ready to serve warm the cheeks in the sauce and serve with the potato fondant and if desired a fricassee of wild mushrooms and some seasonal vegetables.