The tuck of the Irish

This week, Clement Pavie, head development chef at Musgrave Marketplace, has three ideas for a St Patrick’s Day weekend lunch or dinner party

Guinness and prune-braised beef cheeks
Clement Pavie, head development chef at Musgrave Marketplace

Guinness and prune-braised beef cheeks

Ingredients, serves four

4 beef cheeks, trimmed clean (ask your butcher to do this)

1 leek

1 large onion

2 carrots

1 celery stick

100g smoked bacon lardons

10 pitted prunes

1 pint of Guinness

250ml prune juice

250ml beef stock

1 tsp tomato purée

1 bay leave

2 cloves of garlic

10g flat parsley, finely chopped

40ml extra virgin olive oil