1. Put a large cast-iron pot on a high heat. Add the oil, then season the beef cheeks well and brown them in the pot. The darker the tones on the cheeks at this stage, the richer the sauce will be.

2. Remove the cheeks from the pot and set aside. Add the onion, garlic and chilli and cook until the onions are translucent. Add the tomatoes, red wine, rosemary and thyme and bring to a simmer. Add the beef cheeks, put the lid on and simmer on the stove for 2-3 hours.

3. Garnish with parsley and serve the dish on the table with parsnip puree and Dutch carrots (see method below).

Tip: Give the beef cheeks a stir every so often during cooking so they don't catch on the bottom of the pot and burn.

For the Dutch carrots: Wash the carrots and cut off the leaves, leaving three centimetres of stalk, then toss them with the olive oil and thyme. Heat a barbecue on high and char the carrots until soft.