James Martin beef cheeks in brandy and red wine with mash potatoes and carrots recipe on James Martin’s Saturday Morning

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.