Beer-braised beef cheek, three-corner garlic, girolles, onions cooked in whey

Preheat the oven to 140°C/gas mark 1

Trim the outside sinew from the beef cheeks and sear in a hot pan with oil to caramelise

Add the other ingredients, cover with parchment paper and tin foil and cook in the oven for 3 hours, until just tender

Allow the meat to cool in the cooking liquor. Pass the cooking liquid through a fine sieve, wrap the cheeks in cling film and keep in the fridge until needed. Reduce the liquid down to a glaze and reserve until needed

Preheat a deep-fryer or pan of oil to 160°C

For the crispy onion, fry the onions until golden brown. Drain and transfer to a dehydrator at 50°C for 2 hours

Blend the black garlic with the egg yolks and water to a smooth paste. Slowly whick in the sunflower oil to emulsify, then pass through a fine sieve

Mix the vinegar, sugar and water together and add the shimeji mushrooms. Set aside for 30 minutes

Cut the Roscoff onions in half and cover with the whey. Poach gently until just tender

Salt the girolles lightly for 5 minutes, brown the butter and dress the girolles just before serving. Add the lemon juice to taste

Gently heat and whisk together the butter and water to make an emulsion for the three-cornered garlic and add the leaves. Wilt for 30 seconds

To finish the dish, glaze the cheeks in the reduced liquor by warming gently. Spread some black garlic purée on each plate, then arrange the other ingredients on top

Chop the crispy onions into a crumb, sprinkle over the dish and serve