Chop the chorizo into large chunks and coat the pork cheeks in seasoned flour.

Pre-heat the oven to 165c.

Heat the olive oil in a casserole and brown the chorizo, this will release some of the fat and colour the oil. Set aside and brown the pork cheeks in the same oil and fat then set these aside too.

Add the onions to the pan and saute gently to soften them then add the chopped peppers and garlic. Cook gently for five minutes or so to soften more.

Add the pimenton and caraway. Turn up the heat and add the wine, allowing a couple of minutes for the alcohol to burn off.

Put the pork cheeks and chorizo back into the casserole with any juices that have leaked out. Put on a tight fitting lid and place in the oven. Cook for around 1 hour and 20 minutes, checking to make sure it doesn't dry out. The meat should be falling apart almost.

Arrange the potatoes on top of the meat and brush with some oil or butter. Return to the oven without the lid, turn up the heat and cook until the potatoes are nicely cooked and coloured.