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For the braised ox cheeks
4 ox cheeks, trimmed
salt and freshly ground black pepper
50ml/2fl oz vegetable oil
100g/3½oz carrot, chopped
100g/3½oz onion, chopped
50g/1¾oz celery, chopped
1 head of garlic, cut in half horizontally
375ml/13fl oz red wine
150ml/5fl oz Madeira
100g/3½oz passata
1.5 litres/2½ pints beef stock
4 sprigs thyme
4 bay leaves
15g/½oz dried ceps
4 juniper berries, crushed
4 smoked anchovy fillets
3-4 pickled walnuts, chopped
2 tbsp chopped flatleaf parsley
For the glazed carrots
300g/11oz Chantenay carrots, cut in half lengthways
75g/2½oz butter
salt
100g/3½oz carrot juice
1 sprig tarragon
squeeze of lemon juice
For the mash
1kg/2lb 4oz Maris Piper or Yukon Gold potatoes
150ml/5fl oz hot milk
150ml/5fl oz hot cream
250g/9oz butter, diced, at room temperature
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