Step 1

Sear the beef cheek quickly in a frying pan,

Step 2

Bring ale and stock and herbs up to the boil

Step 3

Add all to the pressure cooker

Step 4

Cook for one hour 30 minutes

Step 5

Remove from heat.

Step 6

Add to glaze which will be all ingredients in the pan bought up skimmed and reduced.

Step 7

For the pickled carrots

Step 8

Boil all the ingredients

Step 9

Pour over carrots you have sliced thinly with a mandolin

Step 10

Leave to cool

Step 11

For the baby carrots

Step 12

Juice other carrots, place 5 carrots in a vac pack bag with juice and a pinch of salt and a pinch of sugar a small bit of butter cook in water bath at 80oC until cooked. Around 40minutes.

Step 13

For the carrot puree

Step 14

Slice carrots as thin as possible on mandolin, place in a pan cover with milk, cook until soft, remove from heat drain and blitz in vita prep, add a bit of butter check seasoning pass through a chinois.

Step 15

For the smoked mash

Step 16

Cook potatoes, pass through a drum sieve.

Step 17

Add the butter cut into cubes, then mix in smoked cream. Always checking consistency.

Step 18

For the bone marrow

Step 19

Will just be poached and roasted then popped out or cut up.

Step 20

For the hangar steak

Step 21

Pan cooked. Rested and served.