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Braised ox cheeks with roasted bone marrow, horseradish pomme purée and roasted carrots

Slow cooking ox cheeks makes them really tender and the sauce extra rich. It may take a long time to make but most of it takes care of itself so don't be intimidated.

Equipment and preparation: for this recipe you will need a food processor, a potato ricer and a meat thermometer.

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For the braised ox cheeks

For the horseradish pomme purée

For the roasted bone marrow

  • 4 x 7.5cm/3in veal marrow bones

For the roasted carrots

For the breadcrumbs

  • 50g/1¾oz unsalted butter
  • ½ sourdough loaf, crust removed, broken into breadcrumbs
  • 2 sprigs fresh thyme, leaves picked