Tom Parker Bowles served up tasty beef cheeks tacos with pickled onions on Saturday Kitchen.

The ingredients are: 4–8 chipotles chillies, to taste, 3 tbsp olive oil, 1kg beef cheeks, trimmed of excess fat and cut into big chunks, 2 onions, roughly chopped, 4 garlic cloves, finely chopped, 700g passata, 4 tbsp red wine vinegar, 2 bay leaves, 1 tsp fresh (or dried) Mexican oregano and sea salt.

For the red onion garnish: 1 red onion, finely chopped and red wine vinegar, to cover.

To serve: 8 fresh flour tortillas, 100g soured cream, 75g pickled habanero peppers, 75g Cheddar, grated and 2 tbsp chopped fresh coriander.

See recipes by Tom in his book titled: Let’s Eat: Recipes from my kitchen notebook available from Amazon now.