Alasdair Large from Keystone Brewery visits James Martin in his kitchen to give the master chef a hand in cooking a braised beef cheeks dish with his own locally produced beer.

To start the dish, James marinate the meat with diced carrots, onions, garlic, thyme and Porter’s beer complements of Alasdair.

The meat is then allowed to marinate in the fridge for 12 hours to develop flavour before being fried in a smoking hot pan to lock in the flavour.

James serves his delicious braised beef cheeks with Porter beer dish with spiced carrots and mash potatoes.