Collagen is one of those quietly important elements in good food. It’s abundant in traditional, working cuts of meat, and when treated with a little patience, it transforms tough, sinewy joints into dishes of real depth and comfort. Long before supplements and powders, collagen was simply part of everyday cooking — stews, broths, slow roasts and braises built around time rather than speed.
Braised pork cheeks are one of the great slow-cooked cuts: deeply savoury, tender, and full of natural richness. Here they are cooked gently in stock, herbs and wine until spoon-soft, then served with a smooth celeriac mash that keeps the plate comforting while staying lighter and lower in carbs than potato mash.
