Braised ox cheek with spiced crushed carrots and horseradish

Begin by marinating the ox cheeks the night before. Trim the cheeks, removing any silver skin and sinew. Place in a container with the red wine, thyme and garlic cloves and store in the fridge to marinate overnight

The next morning, or 11 hours before you wish to serve, preheat an oven to 110ºC/gas mark 1/4 

Place the flour in a bowl and season heavily with salt and pepper. Place a large pan over a high heat with a good glug of olive oil. Remove the ox cheeks from the marinade and dust with flour, then add to the pan and sear all over

Once nicely seared, transfer the cheeks to a deep ovenproof dish and pour their marinade into the pan to deglaze it. Use a wooden spoon to scrape the bottom of the pan, releasing all of the flavour from it. Then pour this over the cheeks

Add the chicken stock to the dish and cover with a sheet of baking paper, then a sheet of tin foil. Place in the oven and cook for 10 hours

Once the ox cheeks are cooked, carefully remove from the dish and set aside to rest. Pass the cooking liquid through a fine sieve into a clean saucepan pan and reduce over a medium heat until you have a sauce consistency

As the cheeks rest and the sauce reduces, make the spiced carrot. Turn the oven up to 180ºC/gas mark 4. Peel and roughly slice the carrots then place in a roasting tray. Mix with a drizzle of oil, the ground cumin, salt and pepper and roast for 20 minutes, or until soft

Transfer the contents of the tray to a blender and pulse into a rough purée. Taste and season

Wash and roughly chop your greens of choice, then steam for a few minutes until cooked through

To serve, divide the ox cheeks between bowls and pour over some sauce (you can gently rewarm the cheeks in the sauce for a few minutes if needed). Add a spoonful of the carrot purée and some of the lightly steamed greens. Finish with freshly grated horseradish and serve up hot