By Mark Greenaway, chef/owner at Restaurant Mark Greenaway.

Serves 2

For the beef cheeks


2 beef cheeks, ask your butcher to trim the cheeks and remove any sinew

1 carrot, roughly diced

½ onion, roughly diced

1 stick of celery, roughly diced

1 leek, roughly sliced

2 cloves garlic, crushed

Half a bunch of thyme

½ bottle of red wine (a merlot would work well)

375ml good quality chicken stock


1 Preheat the oven to 115C

2 Season the beef cheeks and sear them in a hot pan

3  Remove the beef cheeks from the pan and set aside

4 Add the vegetables, garlic and thyme to the pan until cook until they are lightly coloured

5  Deglaze the pan with the wine

6  Add the stock and beef cheeks and bring to a simmer

7  Cover the pan with a tight fitting lid or tin foil

8  Place in the oven for 6 hours

9  Remove the beef cheeks from the pan

10  Strain the liquid through a sieve, discard the vegetables and reduce the liquid by half to create a sauce

For the Haggis Crumble


25g butter

1 shallot, finely diced

60g Haggis

40g breadcrumbs

1 tbsp parsley, chopped


1 Melt the butter in a non-stick pan

2 Add the shallot and soften

3 Crumble in the haggis and cook until the fat starts to run out

4 Add the breadcrumbs and cook until they are golden brown, stirring constantly

5 Stir in the chopped parsley

To Serve

Place each beef cheek in the middle of the plate, top with the haggis crumble and pour the sauce around the outside.

At the restaurant this dish features on our lunch menu and is accompanied by creamed potatoes and glazed carrots.