Show off your cooking ability this week with this show stopping dish. This week’s recipe is by Glenn Roach from Macdonald Hotels & Resorts. The perfect dish to treat that special someone.

Braised beef cheek, lobster tortellini, and carrot puree

Recipe serves 4 people


1kg beef cheeks

3 litre water

1 bay leaf

10g pepper corn

100 salt

30g white pepper


1kg of beef cheek trimmed and all sinew removed.

Sear beef cheeks in pan with vegetable oil until coloured and the transfer in to a cooking pot. Cover beef cheeks in water and add 10g cracked white peppercorn, 1 bay leaf, 20g thyme Braise the cheeks for 8 hours until they are falling away.

Once fully cooked pick all the meat down removing all fat from the cheek.

Reduce the cooking stock down until it has become sticky and add back in to the beef cheeks add salt and pepper to season

Roll beef checks in to 200g portion in cling film and cool

Carrot Puree


500g medium carrots

50g unsalted butter


Peel and grate carrots and add to a pan of foaming butter and cook until the carrots are soft. Add to a food processor and blend until smooth and pass through a chinois.

Season to taste

Lobster Tortellini


500g of flour, Caterina uses type 0 Senatore Cappeli flour

8 egg yolks

2 eggs


Using a stand mixer with a dough hook, kneed the ingredients together to form a dough. Once the dough becomes springy, wrap in cling film and rest in the fridge for 30 minutes.

Lobster filling


200g lobster meat

1 onion

1 dash of extra virgin olive oil

10g of mixed herbs, finely chopped


To assemble the tortelli, roll the pasta gradually through a pasta machine to a thickness of 1–2mm (the thinnest setting) and flour a work surface liberally

Use an 8cm pastry cutter to cut out circles of the pasta. Keep the pasta you are not using covered by a tea towel

Pipe a blob of the filling into the centre of each circle and moisten the edge with a very small amount of water using a pastry brush. Gently fold the pasta over and seal at the top. Work your fingers down the edges to seal, pushing out any air bubbles as you go

Take the corners of the pasta, bring together around your little finger and press together to seal. Repeat until have used all the pasta and filling, storing them on a floured tray until you are ready to cook.

To cook place in boiling water for 3 minutes

Dish assembly

Re-heat the beef cheek under a salamander grill until hot, cook your tortellini for 3 minutes and transfer your carrot puree in to a squeezy bottle.

Place your carrot puree on the bottom of the plate add the re heated beef cheek and place tortellini on top, garnish with seasonal vegetables and left over cooking liquor from the beef cheek

Wine Suggestion by Peter Adshead, manager at Paul Tamburrini at Macdonald Holyrood Hotel: “Traditionally red wine was matched with meats as the tannins help break down the protein found in meat to create a melt in the mouth sensation. Braising the beef cheeks gives that without the need for any tannins and that is why I love Pinot Noir with the dish. The lack of tannin in the wine will also not compete with the lobster tortellini.

I would go to France and have a Burgundy and with a little age if you can! We are looking for the earthier style of wine with the lovely silky mouthfeel that Pinot can give you.”