Braised ox cheek is encased in pastry in this stunning pithivier recipe from Colin McGurran. Homemade choucroute, which needs to ferment for 15 days before serving, cuts through the richness of the pithivier beautifully. If you're not as organised as Colin, sauté some finely shredded white cabbage in a pan and add lemon juice and seasoning.
Colin McGurran began his career with a burning ambition to own a red Mercedes. Almost 20 years on and he has fulfilled that ambition and much more besides.