James Martin cooked tasty beef cheeks in brandy and red wine, served with mash potatoes and carrots on James Martin’s Saturday Morning.

The ingredients are: 2k beef cheeks, 2 tbsp plain flour, 25g butter, 2 tbsp olive oil, 1 shallot, finely chopped, 1 onions peeled and sliced, 1 garlic clove, crushed, 1 leek sliced, 1 carrot chopped, 75ml brandy, 250ml Burgundy red wine, 500ml beef stock, 2 sprigs thyme and 2 sprigs flat leaf parsley.

For the mash potatoes: 1kg floury potatoes, peeled and cut into chunks, 100g butter and 100ml double cream.

For the carrots: 1 bunch carrots, peeled, 4 star anise, 50g butter and 50g caster sugar.

See recipes by James in his book titled: Home Comforts available from Amazon now.