Slow cooked Scotch Beef PGI cheeks with skirlie, glazed carrots and Bovril potatoes

Ingredients

• For the beef cheeks:
• 4 Scotch Beef cheeks, approx. 400g per cheek
• 24g sea salt
• 2 ltr beef stock
• 2 carrots, roughly chopped
• 2 stalks of celery, roughly chopped
• 2 garlic cloves, crushed
• 2 bay leaves
• 3 sprigs of thyme
• 250ml red wine
• 150g butter, diced
• Oil, for cooking
• For the glazed carrots:
• 6 carrots, medium sized
• 3 star anise
• 1 tsp black peppercorns
• 1 tbsp caster sugar
• 175g butter, diced
• 150ml champagne (or your bubbly of choice such as prosecco or cava)
• 1 ltr beef stock
• For the Bovril potatoes:
• 2kg Maris piper potatoes
• 2 onions
• 500ml vegetable stock
• 3 tbsp Bovril (optional)
• 100g butter
• For the skirlie:
• 150g pinhead oats
• 2 shallots, finely diced
• 50g beef dripping
• 1 tbsp parsley, chopped
• 50ml sauce from the cheeks