Braised beef cheek

• For the braised beef cheek, preheat oven to 140C.
• Remove sinew from cheek and reserve for jus. Season beef cheek with salt and pepper, then dust with flour to coat.
• Heat oil in a saucepan over medium-high heat. Cook cheek and onion for 2-3 minutes each side or until golden. Add garlic, thyme, bay leaf, wine and port, bring to the boil, and reduce by three quarters. Pour in veal stock, bring to the boil, then turn off the heat and cover with a lid. Place in oven for 90 minutes or until cheek is very tender.
• Allow to cool in the liquor, then strain mixture through a sieve, discarding vegetables. Reserve stock for the beef. Shred cheek and set aside until needed.

Beef and jus

• For the beef, remove any sinew, then tightly wrap in plastic wrap, reserving trimmings for jus. Refrigerate until needed.
• Meanwhile, drizzle oil in a saucepan over high heat. Cook beef trimmings for about 5 minutes until caramelised, then remove and set aside. Reduce heat to medium. Add eschalots, garlic, thyme, bay leaf and peppercorns and cook until caramelised, stirring regularly. Add vinegar and sugar, and reduce to a glaze. Add stock and beef trimmings, and bring to the boil. Reduce heat to a simmer, and cook for 30 minutes, skimming any impurities that rise to the surface. Strain through a sieve into a clean pan. Place pan over medium heat and reduce stock to a sauce-like consistency. Strain through a fine sieve set aside until needed.

Potato puree

• For the potato puree, place potatoes in a saucepan, cover with cold water, season with salt, then cover with a lid. Place over medium heat and bring up to a simmer. Cook for about 15 minutes or until tender. Drain, then return to pan set over low heat for 1 minute to allow excess moisture to evaporate.
• While potato is still hot, push through a drum sieve, ricer or mouli into a clean bowl. Reserve 1/3 cup for the croquettes. Fold the butter into the remaining potato.
• Meanwhile, gently heat cream in a small saucepan over low heat, then add to potato mixture in 3 stages stirring until a thick, smooth puree. Season to taste with salt. Cover the surface directly with plastic wrap and keep warm until needed.

Croquettes

• For the croquettes, place water, butter and salt in a saucepan and bring to the boil. Add flour and stir with a spatula until dough comes away from the side of the pan. Remove from heat and place in a bowl to cool.
• Slowly beat in 1 egg until combined. Add 1/3 cup reserved potato mash, shredded beef cheek and truffle oil to bowl, and mix to combine. Season to taste. Roll mixture into 8 balls.
• Place flour, beaten egg, and breadcrumbs into separate bowls. Dust croquettes with flour, shaking off any excess, then dip into egg and coat well in breadcrumbs. Refrigerate until needed.

Lentils and vegetables

• For the lentils and vegetables, preheat oven to 200C.
• Place beetroots, 2 thyme sprigs, garlic, and 1 rosemary sprig into the centre of a large a piece of foil, drizzle with olive oil and season with sea salt flakes. Wrap to enclose, then place on a tray, and roast in oven for 30-40 minutes or until beetroot is tender. Remove from oven, and keep warm until needed.
• Meanwhile, place lentils in a small saucepan and bring to the boil. Reduce heat to a simmer, and cook for 20-30 minutes until lentils are tender.
• Place a small, deep frying pan over high heat. Add oil to pan just before pan starts to smoke. Cook eschalots until lightly golden, then add 20g butter and allow to foam. Continue to cook until caramelised. Add remaining thyme and rosemary sprigs. Add enough chicken stock to pan to just cover eschalots. Cook until eschalots are glazed and tender, and stock has evaporated. Set aside until needed.
• Place a large frying pan over high heat until just about to smoke. Add enough oil to lightly coat the base of the pan. Add celeriac and carrot, and cook for about 1 minute, tossing frequently. Season with salt. Add remaining 20g butter to pan, and continue to cook vegetables in the foaming butter until golden and tender. Drain well on paper towel, and set aside until needed.

To serve

• Heat a saucepan of water to 55C, and half fill a large saucepan or deep fryer with vegetable oil to 180C.
• Heat oil in large frying pan over high heat. Cut beef into four 160g portions, remove plastic wrap, and season with salt and pepper. Quickly sear in pan until evenly caramelized. Remove from pan and place each portion into an individual food saver bag with 50ml of the reserved braising stock, then vacuum seal. Place in water bath for 25 minutes.
• Gently warm potato puree in a small saucepan set over low heat.
• Add lentils, jus, celeriac, and carrot to a small saucepan set over medium-low heat, and gently warm through.
• Deep fry croquettes for about 2 minutes until golden and heated through. Remove and drain on paper towel. Season with salt.
• To serve, place a large spoonful of potato puree onto plates, just off centre. Scattter with beetroot and eschalots. Remove beef from bag and discard liquid. Place on plate alongside puree. Divide lentil mixture and croquettes among plates. Garnish with parsley.