Freddy Bird served up slow cooked Ox cheeks in Pedro Ximenez sherry with mashed potato on Saturday Morning with James Martin.

The ingredients are: 2 ox cheeks, cut in half, 2 litres fresh chicken stock (ideally made with a pig’s trotter or two), 300ml Pedro Ximenez, 2 carrots, roughly diced, 1 stick celery, roughly diced, 1 large onion, roughly diced, 4 cloves chopped garlic, 1 sprig rosemary and Salt and pepper.

For the potatoes: 4lb potatoes, 125g butter and Salt and pepper.