1. Seal ox cheeks in the pan
2. Add Mirepoix of onions, carrots, garlic thyme  – sautéed in a pan
3. Add Beef stock and London black together, bring to a simmer
4. Add Cartouche and Tin foil lid
5. Put it into the oven at 160 degrees for 2 hours
6. Remove from oven
7. Pass liquor through chinois
8. Add liquor to beef cheek and bring back to a simmer
9. Season to taste
10. Add a splash of sherry vinegar for balance

Cockles

1. Prepare 50 grams of celeriac and of carrots and brunoise.
2. Add to pot and gently cook in butter and garlic
3. Add cockles into pot
4. Cover with lid until cockles open (3-4 minutes)

Colcannon

1. X4 Rousset potatoes
2. Peeled and cut into small pieces
3. Add to pot and cover with water and salt to taste
4. Bring to boil, cook through, drain, return to pan
5. Mash
6. Prepare Kale, cabbage, spring onions and finely chop
7. Add to pan and sweat off with some butter until soft
8. Add half cup of full fat milk
9. Bring back to heat and warm gently (do not boil)
10. Add to your mashed potatoes and stir through
11. Season to taste with Maldon sea salt and black pepper

Serve in a warm bowl with a cold glass of London Black Porter or  glass of medium – full bodied red.