I love to cook but between a long day at work and the cleaning that usually comes post-cook, it’s the last thing I want to do on a weekday evening. I usually rely on (A) refrigerated/frozen goods prepped days earlier on the weekend/some time ago or (B) a visit to my parents/in-laws. Option C? Enter City Larder’s Cook’s Series, with their range of easy to prep, pre-cooked products like their slow roast duck legs. Set your timers for 30 minutes, and GO!

INGREDIENTS

2 x City Larder’s Red wine braised grass-fed beef cheek

Steamed broccolini, potato wedges to serve

Cauliflower mash

1/2 cauliflower head, cut into florets

2 cloves garlic

1/4 cup parmesan cheese

Salt and pepper to season

Optional: butter and/or sour cream to stir through and create a creamier cauliflower mash

METHODS

1. Prepare the beef cheeks according to the instructions on the packaging. This will take 30 minutes in the oven.

2. While the beef cheeks are in the oven, prepare the cauliflower mash by placing the cauliflower florets and garlic cloves into a steamer over boiling water. Steam for 15 minutes, or until the cauliflower is soft enough to mash. Remove from heat.

3. Mash the cauliflower and stir through the parmesan cheese (and butter/sour cream if adding). Season with salt and pepper.

4. Serve the mash with the beef cheeks (drizzle over the jus), broccolini and wedges.

   Enjoy!

Disclosure: I received the beef cheeks and other products courtesy of City Larder.