Joues de porc braisées au cidre

• 2 tablespoons olive oil, plus extra for frying
• 50 g butter
• 1

Preheat the oven to 160°C/325°F/gas mark 3.

Heat the oil and butter in a heavy-based casserole with a lid. Brown the meat with the shallots for a few minutes, then pour over the cider and scrape the bottom of the pan to deglaze, bring to the boil and cover. Transfer to the oven