Ingredients

• 1 kg pork cheeks - trimmed of fat, tossed in a little GF flour
• 3-4 tbs CAMPFIRE BBQ RUB
• 1 onion - chopped
• 3 carrots - peeled and chopped
• 1 leek - washed and chopped
• half bunch of  fresh thyme
• 4 bay leaves
• chicken stock and apple cider to cover the meat and vegetables
• 1 kg small waxy potatoes - cut in half if large
• 2 Bramley apples or Granny Smiths - peeled, cored and cut into large pieces
• finely chopped parsley and sage to garnish

Directions

1.  Brown the pork cheeks in a heavy based casserole dish in a little oil and coat in the Campfire BBQ Rub
2. Add the carrots, onion , leeks, herbs,  chicken stock and the cider. Season with salt and pepper and bring to the boil, reduce the heat and simmer for 1 hour. 
3. Add the potatoes and continue simmering for another 40 mins on low, stirring occasionally. Toss in the apples and continue cooking for another 15 minutes. 
4. Garnish with the parsley and sage.
5. Serve in bowls with buttered crusty bread, reserve any excess broth to make a delicious soup