Beef cheeks, potato purée and mushroom

Preheat oven to 180C.

To make the beef cheeks, place white and brown stock in a saucepan and set over high heat to bring to a boil

Place sunflower oil in a frying pan and place over high heat.

Season beef cheeks, add to pan and cook, turning, until browned all over.

Remove from the pan and set aside.

Add the shallots and garlic to the pan and cook for 5 minutes.

Remove from heat.

Place beef cheeks, shallots, garlic, hot stock and thyme to the pressure cooker and allow to cook until beef is tender, about 45 minutes.

Turn off the pressure cooker and leave for 15 minutes to allow the pressure to release.

Remove beef from pressure cooker and set aside covered in plastic wrap.

Using a strainer double lined with damp muslin, strain stock into a saucepan and set over low-medium heat to reduce until thick and coats a spoon.

Remove from heat and season.

Return beef to the stock and set aside covered with plastic wrap.