Serves 4
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- 2 tbsp olive oil
- 2, trimmed and halved ox cheeks
- 1 large, finely chopped onion
- 1 stick, finely chopped celery
- 4 cloves, finely chopped garlic
- 1 sprig rosemary
- 2, peeled and finely chopped carrots
- 300ml Pedro Ximenez
- 2 litres chicken stock
- 1kg, peeled and chunked Maris Piper potatoes
- 200g unsalted butter
- to taste salt
- to taste black pepper
- A handful, leaves only fresh kale
- 2 tbsp unsalted butter
- 2 tbsp, finely snipped chives