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.

Meanwhile, to make the porcini powder to dust the mushrooms, place porcini on a baking tray and place in the oven to cook for 8 minutes.

Remove from oven and allow to cool.

Transfer to a blender and blend to a fine powder.

Pass powder through a sieve and set aside.

Meanwhile, to make the onion oil, place all ingredients in a blender and blend to a smooth puree. Set aside.

Transfer puree to a piece of muslin and allow to sit in a strainer placed over a bowl to drain for 1 hour.

To make the mushroom ketchup, place all ingredients in a saucepan and bring to a boil over high heat.

Remove from heat, strain and allow to sit over an ice bath until set.

Once set, transfer to a blender and blend until smooth.

Strain again and season.

Transfer to a squeeze bottle and set aside.

Meanwhile, to make the potato puree, place potatoes in a pot over medium heat and cook until softened.

Once cooked, strain off excess water and strain and mash. Add butter.

Blend until smooth, if necessary, season with a little salt.

To make the braised onion, place all ingredients in a saucepan, ensuring onions are covered by the water and set over medium heat.

Allow to gently simmer, reducing heat if necessary until onions are tender.

Remove from heat and set aside.

Meanwhile, to make the pickled shallots, mix vinegar, sugar and water together until the sugar has dissolved.

Place liquid and sliced shallots in a sous vide bag.

Remove all air from the bag, seal and set aside until ready to serve.

Remove braised onions from liquid, slice in half and char in a frypan, cut side down, over high heat.

Remove from heat and gently break into layers.

To make the mushrooms, slice finely on a mandolin.

Cut rounds from each slice using a cookie cutter.

Dust half the slices with reserved porcini powder and cocoa powder and set aside.

Remove braised cheek from stock and cut into 3 pieces.

Pour the stock into a small copper pot.

Place all elements randomly on the serving plate.

Serve with reduced stock on the side.