Cod and ox cheek stew

Method

1. Preheat your oven to 140°C.
2. To cook the ox cheeks, heat a heavy-based ovenproof sauté pan over a medium-high heat, then add 3 tbsp of the olive oil. Dust the ox cheeks with the flour, seasoned with salt and pepper. Add the ox cheeks to the pan and fry for 4 minutes, turning as necessary to colour evenly all over. Using a slotted spoon, remove the ox cheeks to a plate.
3. Add the remaining olive oil to the pan, followed by the bacon, shallots, garlic and rosemary. Sweat over a medium heat for 3–4 minutes, then add the tomato purée and cook for a further 4 minutes. Add the chopped tomatoes and cook for another 5 minutes, stirring occasionally.
4. Return the ox cheeks to the pan and add the wine vinegar and beer. Bring to a simmer, then top up the liquor with enough water to cover the ox cheeks. Bring back to a simmer, put the lid on and transfer the pan to the oven. Cook slowly for 4 hours. To check that the ox cheeks are done, lift the lid and pierce one with a knife; it should pass through easily. If there is some resistance, they will need a bit longer in the oven.
5. In the meantime, steam or boil the carrots until just tender.
6. Once the ox cheeks are cooked, transfer the pan back to the hob. Add the cod cheeks to the stew, along with the carrots. Return to a simmer and poach gently for 3–4 minutes.
7. To serve, share the stew equally between 4 warmed bowls. Finish with a sprinkling of chopped parsley and grated lemon zest. Serve with mash.