Braised Beef Cheek Pizza

To make celeriac puree: peel and dice celeriac, then boil in water until soft. Season and add a dash of Anchor Culinary Cream.

Seal beef cheek in a hot pan, then place in a roasting dish with carrot, onion and celery, cover with Pedro Ximénez sherry and cook for 6-7 hours at 120°C.

Once cooked, pull out cheek and reduce cooking liquor until thick and flavoursome. Shred cheek and add sauce until moist.

Roll pizza dough, then spread with celeriac puree, parsley and Perfect Italiano Pizza Plus cheese.

Place cheek evenly on pizza and cook at 274°C for five minutes. Cut, sprinkle with gremolata, and add truffle oil over top before serving.