Heat a layer of rapeseed oil in a large casserole. Gently fry 500 g baby carrots (cut in half lengthwise) until they start to colour. Remove and set aside.

Fry 1.5 kg ox cheeks cut into bite-sized chunks, in batches, till browned all over. Add more oil as required. Remove and set aside.

Add 2 onions and 3 celery sticks finely chopped, and fry on a medium heat till tender.

Add 2 bay leaves, a few sprigs of rosemary, 4 garlic cloves, finely chopped, and 1 tsp whole black peppercorns. And then the ox cheeks. Pour over 500 ml Palo cortado sherry (or manzanilla), bring to a boil, and then let bubble for 5 minutes.

Add 500 ml beef stock and reduce to a simmer. Cover and cook for 2.5 hours until the meat is tender. Return the carrots to the pan and cook gently until the sauce has reduced.

Serves 6 – 8 people