Slow-cooked beef cheeks with tomato, spices and sage recipe This is a great do-ahead recipe as it reheats very well. INGREDIENTS 3 tbsp olive oil 3 large beef cheeks, trimmed, cut into four pieces 2 carrots, peeled and sliced on the diagonal 2 celery sticks, sliced on the diagonal 1 onion, sliced 1 head of garlic, halved across the middle 6 anchovy fillets, chopped A handful of sage leaves, roughly chopped 3 bay leaves 1 bottle of red wine 2 x 400g tins of tomatoes, drained and rinsed 4 juniper berries 3 cloves METHOD Preheat the oven to 150C/300F/gas 2. Heat one of the tablespoons of oil in a deep, heavy pan. Season the cheek pieces, then add to the hot oil and brown on all sides. Remove and put to one side. Add the remaining oil to the pan, turn the heat down to medium and add the carrots, celery and onion along with a pinch of salt, scraping up any sticky bits with your spoon. Fry until the ingredients begin to soften, about eight minutes, then push to one side of the pan and add the garlic, cut-side down, and fry for a moment to give it a bit of colour. Add the anchovies, sage and bay leaves and as soon as the anchovies have melted, add the red wine, tomatoes, juniper berries and cloves.  Bring to the boil and cook for three minutes to reduce the wine slightly, then turn down to a simmer and return the meat to the pan. Cover with a lid and place in the oven to cook for two to two-and-a-half hours until the meat is completely soft and falling apart. Serve with braised greens.