Roast pork, squash and shallots

Brown the cheeks in a cocotte, add in the aromatic herb garnish (carrot, onion, variety of sprigs, garlic); pour in the red wine, reduce; then, add in the meat stock until covered; cover and bake for 4 hrs at 120ºC.

Put the whole squash in the oven at 180ºC for 30 minutes; then, peel and mix the pulp with the butter. Season.

Place 4 shallots on aluminium foil with a touch of salt, pepper, sugar and thyme.

Fold up like parchment and bake at 180ºC.

Prepare the pork: roast for 40 minutes, then brown skin side-down in a frying pan.

Cut the ham steak into chunks; grill till cooked.

Serving:

Position a braised cheek on the plate, add a rib and a piece of ham steak; use the stock as sauce.

Cut the shallots in half and remove the petals; place the cream in the cocotte.