Ox cheek and stout pie with crushed new potatoes and glazed baby carrots

Place a large pan over a high heat with a glug of oil and season the ox cheeks with salt. Once smoking hot, add them to the pan and caramelise on all sides. Remove from the pan

Add the onion and carrots to the pan with a splash more oil if needed. Fry until lightly golden brown, then add a pinch of salt and reduce the heat slightly. Add the rosemary and garlic and cook for a further minute until the garlic is just softened

Return the sealed cheeks to the pan with the red wine and tomato purée and turn up the heat to bring the red wine to a simmer. Cook for a few minutes to remove the alcohol

Add both cans of stout and a pint of water, stir to combine and bring to a low simmer. Cover the pan tightly with tin foil. Cook for 2 hours over a low heat, until the meat is cooked through and tender but not yet falling apart

Once the meat is cooked, strain the sauce into a separate pan. Mix the softened butter and flour together to make a cold roux then stir this into the sauce to thicken it. Once thick and shiny, taste and season with salt and pour over the cooked cheeks. Set this aside to cool, stirring a few times to let out steam

Grease a deep ovenproof tray or pie dish – around 25cm in diameter – with butter. Add a handful of flour and tap around the tin to cover the greased surface, tapping out the excess flour into the bin. Place in the freezer for at least 15 minutes whilst you roll out the pastry

Take the pastry and roll out 2 sheets on a large, floured surface, around half a centimetre thick. One sheet large enough to line the dish with a good overhang and the other the same size as the tin

Roll the large sheet loosely around a floured rolling pin then unroll it over your chilled tray, allowing it to fall into all the corners, with an even overhang. Pour the cooled pie mixture into the pastry and spread into an even layer

Brush the beaten egg onto the pastry overhang, then place the other sheet of pastry on top of the dish and fold the excess pastry over the top of the lid. Take a floured fork and press the pastry down with it around the edge of the tray, creating a seal and a crimp. Use a small knife to trim a neat edge and place into the fridge to chill for 30 minutes

Once the pie has chilled for 20 minutes, preheat an oven to 220ºC/gas mark 8. Glaze the pie lid with egg yolk, then take a sharp knife and make a small cross in the middle of the pie. Place in the oven for 15 minutes then lower to 180ºC/gas mark 4  and bake for a further 35–40 minutes. You should see steam coming from the hole and the top and edges should turn a deep golden when it's ready. Rest the pie for 15 minutes before serving

While the pie cooks, prepare the vegetables. Place the new potatoes in a pan and top up with cold water and a generous pinch of salt. Bring to the boil and simmer until cooked, around 20 minutes

Meanwhile, place the carrots in a saucepan with the butter, salt, star anise and sugar and top up halfway with cold water. Cover with a cartouche (a circle of baking paper folded and cut to the shape and size of the pan with a hole in the centre) and cook over a medium heat, stirring occasionally, for around 15 minutes. The water will have evaporated, leaving the carrots cooked through and shiny. Leave under the cartouche off the heat and reheat before serving

Once the potatoes are cooked, drain them and place a large frying pan over a medium heat with a glug of olive oil. Add the shallots, garlic and capers and fry for a few minutes until lightly golden

Add the potatoes into the pan and crush with the back of a fork. Cook until the potatoes are golden and crispy, then season with salt and stir through the chopped parsley

To serve, reheat the carrots. Bring the pie, potatoes and carrots to the table and enjoy with a glass of Beronia's Rioja Gran Reserva.