Beef Cheek Bobotie from Meat Manifesto by Andy Fenner

Ingredients

• 2 Tblsp fennel seeds
• Salt, to season
• 2 Tblsp curry powder
• 2 large free-range eggs
• 2 slices white bread
• 2 bay leaves
• 2 onions, finely chopped
• 1 kg beef cheeks
• 1 carrot, finely chopped
• 1 star anise
• 3–4 cloves garlic, finely chopped
• olive oil, enough to cover the base of a pot
• 2 garlic cloves, crushed
• 1 Tblsp butter
• 1 x 410 g tin tomatoes, diced
• 1 Tblsp turmeric
• ½ cup chutney
• 3 Tblsp dried sultanas
• 4 bay leaves
• 1 Tblsp allspice
• 3 cloves, crushed
• 1 onion, finely chopped
• 500 ml beef stock
• pepper, to season
• 300 ml full-cream milk
• 1–2 sprigs rosemary
• 1 cup red wine
• 1 celery stalk, finely chopped
• 2 sprigs thyme