Roast Potato, Braised Beef Cheek, Seasonal Vegetables - James Martin Chef

Ingredients

• 3 tbsp olive oil
• 4x beef cheeks
• 1x carrot, roughly chopped
• 1x celery stick, roughly chopped
• 1x shallot, roughly chopped
• 2x bay leaf
• 1x small bunch thyme
• 250ml red wine
• 1 litre beef stock
• 6x large maris piper potatoes, peeled and quartered
• Duck fat to cover
• 150ml milk
• 150ml double cream
• 100g unsalted butter
• Salt and pepper
• 8x baby carrots, peeled
• 8x asparagus spears, peeled and trimmed
• 50g fresh peas, podded
• 200ml water
• 50g unsalted butter
• 1x shallot, peeled and finely chopped
• 50g smoked bacon lardons
• 250ml veal jus
• 25g bone marrow, diced
• Black truffle