2 beef cheeks

1 diced carrot

1 finely chopped onion

1 clove garlic, chopped

1 stick chopped celery

handful of thyme

12 black peppercorns

200g pancetta lardons

2tbs tomato puree

500ml red wine

100ml port

100ml Madeira wine

1litre chicken stock

1tbs sherry vinegar

12 slices toasted sourdough

200g grated manchego

100g honey


1. Cut the cheeks in half, trim sinew. Seal in oil on all sides, remove

2. Add the lardons fry till crisp, remove from the pan

3. Add the veg, cook on a low heat for 5mins

4. Add puree, peppercorns and thyme

5. Add wine, port, Madeira, bring to boil, stir well. Cook 15mins

6. Add cheeks and pancetta and stock, stir well

7. Bring back to the boil. Cover with a circle of greaseproof, simmer and cover for 2.5hrs

8. Add the vinegar

9. Spoon onto the toasts, add manchego and drizzle with honey