Season the veal cheeks with salt and pepper. Sear in a saucepan over a high heat with a drizzle of extra virgin olive oil until nicely browned

Remove the cheeks from the pan, then add the vegetables to the pan with garlic and herbs. Cook until coloured all over

Preheat the oven to 140°C/gas mark 1

Place the cheeks in a roasting tray and arrange the vegetables on top. Cover with the beef demi-glace and cook in the oven for 4 hours

Once cooked, remove the cheeks from the tray and pass the sauce through a sieve, discarding the vegetables. Adjust the seasoning if needed

Meanwhile, place the chopped potatoes in a saucepan and cook until tender. Drain the potatoes, put into a clean saucepan and add the hot milk, a knob of butter and some salt

Mix with a whisk until you have a smooth purée. For extra smoothness, pass through a fine sieve

Preheat a deep-fryer to 160°C

Julienne the leek, then deep fry the strips until lightly crispy. Drain on kitchen paper

To plate, add some potato purée to each serving dish and place a cheek on top. Spoon over some of the sauce and garnish with the crispy leeks