Beef cheek with parsnip 'risotto'

Begin by placing the beef cheeks into a container. Pour in the wine and add the herbs, spices, garlic and shallot. Leave to marinate overnight

The next day, preheat an oven to 180ºC/gas mark 4. Place a large ovenproof saucepan over a high heat and add a dash of oil. Remove the beef from the marinade and sear all over until deeply browned. Pour in the marinade and scrape the bottom of the pan with a wooden spoon to deglaze

Add the bovril, brown sugar and beef stock and cover the pan with foil (and a lid if it has one). Place in the oven and cook for 3–4 hours or until tender and falling apart

Once the beef is ready, remove the meat from the pan and set aside. Pass the sauce through a sieve into a clean pan. Reduce the liquid until really thick and glossy, then whisk in the cold butter and season with salt and pepper. Set aside

To make the parsnip 'risotto' finely dice the parsnips into tiny cubes, roughly the same size as grains of rice. Place a pan over a medium heat and add the butter and (if using) the Parmesan oil. Once the butter's melted, add the shallot and garlic and gently cook over a low heat for 5 minutes until soft without colour

Add the diced parsnip, thyme and rosemary and gently cook for another 10 minutes. Add a splash of sherry vinegar, then the vegetable stock and cream and reduce by half

By now the parsnips should be tender but still with a little bite. Fold in the cream cheese, grated Parmesan and chives. Taste and season with salt and pepper. You should have a risotto-like texture that is nice and creamy

Keep the risotto warm while you gently reheat the beef cheeks in the reduced sauce. To serve, spoon the risotto into bowls and top with the beef cheek and plenty of sauce. Finish with more grated Parmesan