Slow-cooked pork belly and pork cheeks with quince and apple purée and minted Jersey Royals

INGREDIENTS

• 600ml/1½ pints water
• 50g/2oz sea salt
• 50g/2oz brown sugar
• 2 tbsp sherry vinegar
• 2 juniper berries
• pinch nutmeg
• 1 bay leaf
• 1 sprig fresh thyme
• 2 cloves
• 8 pigs' cheeks
• 1 tbsp olive oil
• 1 onion
• 1 carrot
• ½ stick celery
• 1 leek
• 3 cloves garlic
• 4 sprigs fresh thyme
• 10 coriander seeds
• 2 star anise
• 5 black peppercorns
• 5 white peppercorns
• 1 tsp ketjap manis
• 750ml/1 pint 7fl oz Madeira
• 600ml/1½pints chicken stock
• 1 x 4kg/8lb 13oz pork belly
• 500g/1lb sea salt
• 500g/1lb caster sugar
• 1 tsp cayenne pepper
• 1 head garlic
• 1 bunch fresh thyme
• 1 bunch fresh rosemary
• 5 litres/8 pints olive oil
• 20 Jersey cider
• , to sprinkle over apples caster sugar
• 200ml/7fl oz stock syrup (made by dissolving sugar in an equal amount of simmering water)
• 1 cinnamon
• 6 quinces
• 6 Granny Smith apples
• , to taste lemon juice
• 8 fresh Jersey hand-caught scallops
• 8 slices cured pancetta
• drizzle olive oil
• knob butter
• skin (from above) pork belly
• , for deep-frying vegetable oil
• , to taste salt
• 900g/2lb Jersey Royal potatoes
• pinch salt
• 1 tbsp Jersey butter
• small bunch fresh mint
• 1 bunch Jersey watercress
• professional vacuum pack machine
• vacuum pack bags