1. Clean and season the beef cheeks with salt and black pepper. Heat a large pan and add a good lug of olive oil. When the oil starts to smoke, add the beef pieces and fry for a few minutes until browned evenly. Then put on one side.

2. Peel onions, carrots and leeks and cut into cubes. Add them to the pan, add the oregano and cook gently for about 7 minutes, stirring often to make sure nothing sticks to the bottom of the pan. Then add the glass of white wine.

3. Let it cook for 10 minutes so the alcohol evaporates and then add enough water to reach the level of vegetables. Cook until softened. Remove from the heat and blitz with a hand-held blender or in a liquidizer. Then filter through a cone strainer.

4. Put the sauce back to the heat, stir in the meat, and simmer for at least an hour, until the meat softened. If the sauce becomes dry, add a cup of stock or water.

5. Season with salt bit by bit until right.

6. Serve three pieces of cheeks per person with a generous quantity of sauce and fried potatoes on the side. Decorate with fresh parsley.

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