This is the first of an occasional series where we feature recipes from The Torridon’s Chef Bruno Birkbeck whose skills were featured on BBC2’s Great British Menu.

Braised Daube of Beef, Roast Lobster Tail
Serves 4

2x daube beef trimmed
1 carrot chopped
1 onion chopped
1 leek cut into 4
2 cloves garlic
½ bottle port
½ bottle red wine
4 pint brown chicken stock
sprig of thyme
1 bay leaf

Roast the cheek off in a hot, heavy bottomed frying pan with a little veg oil until coloured and then remove. In a separate pan colour the carrots, onion, leeks, garlic and once coloured add port and red wine. Reduce to syrup then add cheeks and stock, thyme and bay leaf. Cook for 3-4 hours, bring out and cool. Once cooked cut in half and shape for a portion. With the liquid pass through muslin and reduce until sauce consistency. To serve place cheek in a heavy bottomed pan with some sauce and sticky up ready to serve.

Lobster

2 tail of lobster blanched and shelled.

In a large non stick fry pan place a little oil, season the tail with a little salt and fry in pan until golden and add a little water and baste, then add a little lemon juice and take out of the pan and put on a cloth, to serve cut in half and arrange in the bowl with the cheek.

To Serve

Place the daube& lobster tail in the centre of the bowl and garnish with some of the celeriac puree and a la greque vegetables & baby leek and shellfish dressing.

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