Twice cooked beef cheeks, mashed potatoes and wilted greens.

Serves 4 people.

Cooking time: 5-6 hours (slow cooker)

Ingredients:

• 4 Beef cheeks
• 2 Carrots (grated)
• 1 Parsnip (grated)
• 400 grams crushed (tinned) Tomatoes
• 4 Onions (grated)
• 2 sticks Celery (thinly sliced)
• Beef OxO cube (cube of beef stock)
• 1 bottle red wine (rule of thumb: if you wouldn't drink it, don't cook with it)
• 500ml vegetable stock
• 6 large mushrooms (diced)
• Flour
• Salt
• Pepper
• 4-6 large Potatoes
• 500 grams spinach
• Olive oil

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Method:

Step 1: roll the cheeks in the mixed flour, salt and pepper, and seal the meat in a pre-oiled an over high heat. Set aside.

Step 2: brown the onions in the pan and put them in the slow cooker, de-glaze pan with red wine, pour it in the slow cooker. Cook carrots and parsnip until soft in pan, put in slow cooker, de-glaze pan.

Step 3: put beef cheeks on-top of onions and carrots in slow cooker. Throw in the celery, stock cube, tinned tomatoes, sliced mushrooms and fill the rest of the slow cooker with vegetable stock.

Step 4: cook on high heat for a minimum 5 hours.

Step 5: cook and mash potatoes.

Step 6: blanch the spinach ( you don't want to cook it, just put it in there until they wilt)

Step 7: dish up the mash in a bowl, place a cheek on top of the mash, place the spinach around the outside of the cheek, pour some of the liquid from the cheeks on the cheek and enjoy.

I play around with this a fair bit each time I cook it, put some herbs in there alter the amount of liquid, throw different veggies in there, you could cut the potatoes in to chunks and place them at the bottom. Go nuts, don't be afraid to mix it up!!

bon appetit