Iberian Pork Cheeks with Daikon & Foie Gras

Iberian pigs are among the most flavoursome in the world; the most prized are fed exclusively on acorns, giving a deliciously marbled meat. For this dish, if you cannot get hold of Iberian (see the Directory of suppliers), use top-quality local pork cheeks. The daikon fondant should be very soft and buttery and combined with the creamy foie gras, this dish is a fitting one for a special occasion.