Beef Cheeks with Parmesan Polenta (gf)

This is a great dish for a cold winter's night. The beef cheeks are slow-cooked in a rich red wine sauce until tender and falling apart. Serve with creamy parmesan polenta and a glass of red.

1 tablespoon olive oil 700 grams beef cheeks knob of butter 1 onion, finely chopped 2 sticks celery, diced 3 cloves garlic, thinly sliced

1 large carrot, peeled, sliced into discs

1 large parsnip, peeled, sliced into discs

300ml red wine 2 cups good-quality beef stock

Preheat the oven to 160°C.

1 tablespoon brown sugar 6 sprigs fresh thyme 2 dried bay leaves sea salt and ground pepper

2 tablespoons finely chopped parsley 200 grams polenta 1 litre water 1 tablespoon salt knob of butter ½ cup finely grated parmesan

Place a heavy-based casserole dish on the stove top on a mediumhigh heat. Add the olive oil and beef cheeks and brown the cheeks on all sides. Remove the cheeks to a dish and set aside.

Reduce the heat to low-medium and add the butter, onion and celery. Fry until the onions are soft and turning golden brown. Add the garlic, carrot and parsnip and fry for a further 2 minutes.

Add the beef cheeks, red wine, beef stock, brown sugar, thyme, bay leaves and a good pinch of salt and pepper. Bring to a simmer then cover and place in the oven for 4 hours. Check on it regularly to make sure it's not becoming too dry or catching on the bottom. If so add ¼ cup water and stir.

Once the meat is tender and falling apart, remove the lid and let the liquid reduce for 30 minutes.

Place the water and salt in a medium saucepan and bring to the boil. Slowly pour in the polenta, whisking continuously as you do to avoid lumps forming. Reduce the heat and continue to stir until you feel the polenta thickening.

Cook for 20 minutes, or until soft and thickened, stirring every 5 minutes. Stir through the butter and parmesan then remove from heat.

Divide the polenta among serving bowls and top with the beef cheeks and parsley.

Drinks editor Yvonne Lorkin suggests matches for these dishes.

Heat the butter in a large, heavy-based pot, add the leeks and cauliflower and season well. Cook, covered, for 15 minutes. Add the wine and cream and cook a further 8 minutes, uncovered. You want the cauliflower to still have a little bite.

Melt the butter in a small saucepan over a medium heat.

Add the flour and whisk to form a thick paste. Add half the milk, continuing to whisk. Add the remaining milk and the nutmeg and season well with salt and pepper. Continue to whisk over the heat until the sauce is thick and smooth. Stir through half of the gruyère or cheddar until smooth.

Add the sauce to the cauliflower and leeks and gently combine.

Set aside.

A deep 23cm round baking dish (or equivalent).

Whizz the bread and cheese in a food processor.

Preheat the oven to 200°C

Cook the gnocchi in a pot of boiling water according to packet instructions. Drain well then fold into the cauliflower mixture and pour into the baking dish. Cover with the cheesy breadcrumbs and bake for 15-20 minutes until golden and bubbling.

Serve sprinkled with sea salt and ground pepper and a few sprigs of thyme.