Braised beef cheeks with ginger and lemongrass

Winter is the perfect time to cook sticky, gelatinous beef cheeks. In this recipe they’re flavoured with a few Asian ingredients, which add more aroma and zing than most European versions. If you don’t have kaffir leaves, try a few cumquat or lemon leaves (well washed and pesticide free, of course) instead. Matthew Evans, Gourmet Farmer Series 4