Ox cheek cobbler,

Serves 4- 6 Prep 20 mins Cook 2 hrs 20 mins 1 tbsp vegetable oil 2 whole ox cheeks, skinned & each sliced

into 6 pieces 1 large carrot, peeled & cut into 2.5cm dice 2 onions, cut into 2.5cm dice 1 leek, washed and cut into 2.5cm dice 3 celery sticks, peeled & cut into 2.5cm dice ½ hard celeriac or swede, peeled and cut

into 2.5cm dice 3 garlic cloves, roughly chopped 100g plain flour knob of butter 2 bay leaves 3 sprigs of thyme 3 sprigs of tarragon 6 black peppercorns 500ml good-quality red wine 500ml hot beef stock FOR THE COBBLER TOPPING 230g plain flour 30g salted butter, chilled and grated 100g blue cheese, crumbled 1 tbsp chopped tarragon 1 tbsp chopped chervil 1 tbsp chopped parsley 1 tsp mustard powder 2 medium eggs, beaten 3 tbsp milk 110g butter, melted

1 Preheat the oven to 180C/160C fan/gas 4. Heat the oil in a flameproof casserole dish, add the ox cheek pieces and cook until browned and sealed on all sides. Add the carrot, onions, leek, celery, celeriac or swede, and garlic to the dish and stir to mix. Add the flour and butter then the herbs and peppercorns. Pour in the red wine and cook gently, stirring, for 5 mins. Stir in the beef stock, then put the lid on the dish and place in the oven for 1 hr 40 mins until the beef is tender. Remove from the oven.

2 Prepare the cobbler topping while the beef is cooking. Mix the flour, butter, cheese, herbs and mustard powder in a bowl. Add the beaten eggs and milk and mix until it comes together into a dough. Season. Divide the mixture into 8–10 pieces, depending on how big you want your cobbles.

3 Remove from the oven, lift off the lid and place the balls on top of the beef. Bake, uncovered, for a further 25 mins. Remove from the oven and brush the cobbles with the melted butter. Serve with buttered cabbage.