Braised ox Cheeks in Red Wine with Mash and Bacon

• 4 braised ox cheeks
• 2 tbsp olive oil
• 20 g

For the braised baby onions, heat a small pan, then add the olive oil and butter. Tip in the onions and fry for 4–5 minutes until golden brown all over. Add the sugar, toss well and cook for a couple more minutes until the sugar has caramelised. Carefully strain off the excess butter from the pan and add the chicken stock. Increase the heat and boil until the stock has reduced to a syrupy glaze