Ingredients

Ingredients For the beef cheeks

• 4 x 375g/13oz beef cheeks (available from traditional butchers), trimmed

• 750ml/1 pint 7fl oz red wine

• 2 carrots, peeled, roughly chopped

• 1 large onion, peeled, quartered

• 4 sticks celery, roughly chopped

• 1 leek, roughly chopped

• 4 garlic cloves

• 4 fresh bay leaves

• 1 sprig fresh thyme

• 10 black peppercorns

• 1 star anise

• 2 tsp olive oil

• 1 tsp tomato purée

• 1 tsp plain flour

• Salt and freshly ground black pepper

For the ox tongue

• 500g/17½oz ox tongue

• 1 tbsp salt

• 1 tbsp freshly ground black pepper

• 1-2 fresh thyme sprigs, leaves only

• 2 x 320g/11¼oz jars duck fat

• 1 free-range egg, beaten

• Japanese panko breadcrumbs, for dredging

• Vegetable oil, for deep frying

For the spring greens and bacon stir fry

• 2 tsp butter

• ½ onion, peeled, finely chopped

• 110g/4oz Carmarthenshire bacon, cut into lardons

• 1 head spring greens, finely shredded

• 1 tbsp honey, or to taste

• Freshly ground black pepper

For the parsnip mash

• 4 parsnips, peeled

• 4 floury potatoes such as King Edward or Maris Piper, peeled

• 110g/4oz butter, melted

• Salt and freshly ground black pepper

Description

Recipe Uses 4 X 375g/13oz Beef Cheeks (available From Traditional Butchers), Trimmed, 750ml/1 Pint 7fl Oz Red Wine, 2 Carrots, Peeled, Roughly...

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