Irish ox Cheeks

• 2 ox cheeks, about 500 g/1 lb 2 oz each, tr

Season the ox cheeks with salt and pepper and dust with the flour. Heat the oil in a frying pan over a high heat. Reduce the heat to medium, add the cheeks and fry for 3–5 minutes until browned. Transfer to the slow cooker. Add the oats and juniper bundle, tucking them between the meat. Add the parsnips.

Pour off any excess fat from the pan, leaving about 1 tablespoon. Add the leeks and