Pat the beef cheeks dry and season with salt and pepper. Heat the oil in an ovenproof saucepan over a medium heat and brown the cheeks all over. Remove from the pan and set aside. Tip the celery and carrot into the pan and fry for 8 mins until golden, then add the onion and garlic and fry for 5 mins until golden. Add the chopped parsley, bay leaf, peppercorns, allspice, thyme, rosemary and tomato purée, and stir for another minute. Pour in the wine, bring to a boil and simmer until reduced to a third – this will take about 30 mins. Heat the oven to 140C/120C fan/gas 1.

Return the roasted cheeks to the pan and pour in the beef stock. Cover and simmer gently in the oven for about 2 hrs. Remove the cheeks to a plate and strain the sauce through a fine sieve. Season with salt and pepper, or sweeten lightly with a little sugar, if you like. Just before serving, beat 2 tbsp butter into the sauce.

Heat the remaining butter in a frying pan over a medium heat and fry the mushrooms for 8-10 mins until golden, season with salt and pepper and sprinkle with the remaining tbsp of chopped parsley.

When serving, put the mash in the centre of each plate, place the cheek on top and carefully pour the sauce over it. Garnish with roasted mushrooms and a sprig of thyme. This recipe has been provided by Apetit Online and has not been re-tested by us.