250g cooked beef cheeks

75g cornflour

Oil to fry

100g butter

Handful snipped chives

1 onion, carmelised

250g cooked new spuds

200ml sriracha sauce

4 eggs – poach


1. To cook the beef cheeks. Seal the beef cheeks in a pan until golden brown on both sides, and then add a chopped onion, carrot, celery, bay leaf and spring of thyme, stir.

2. Add 100ml of red wine and cover with stock. Add to the oven on 130c for 6 hours.

3. Poach the eggs

4. Serve a mound of spuds, top with beef, sit egg on top, sprinkle with chives