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Start by colouring the beef cheeks, followed by the veg.
Slowly add the red wine to make a sauce, add some beef stock, check seasoning and add back all your coloured meat+veg.
Cook at 140C for approx. ⅔ hours or until the beef cheeks are very tender.
Start by pricking the potatoes and bake at 180C for approx. 1 hour on a bed of salt.
Push the cooked potato through a sieve, discard skins and weigh quantity of dry mash.
Add passed potato to a pan and slowly add your butter and infused milk until it's all combined.
Finely chop: parsley, garlic, and capers. Place ingredients in a mixing bowl and slowly emulsify the olive oil inside.
Add the lemon zest to the mixture, check consistency and seasoning.