- Marinade the ox cheeks overnight in the red wine with the onion, carrot, garlic, celery and leek. Add a couple of stalks of each rosemary and thyme.
- The next day, remove the cheeks and strain the vegetables. Seal and colour the cheeks in a hot pan, then fry the vegetables. Reduce the wine and add the Essential Cuisine Signature Beef Jus.
- Place the cheeks, vegetables and jus in an ovenproof dish and cover. Braise until the cheeks are soft. Remove and pass the sauce. Cut the cheeks in half lengthways
- On a baking sheet, sprinkle the celery salt, onion powder and the celery salt. Cover with greaseproof paper. Mix and lay the herbs on top. Cut the tomatoes in half and scoop out the insides. Lay tightly skin side up on the herbs. Wrap in tin foil and bake on low until the skin comes off easily.
- Remove from the tray. Pinch to remove the tomato flesh. Discard the skins. Chop the flesh finely then hang in muslin to remove the excess liquid.
- Cut the lasagne sheets in half and then cook them in boiling water until soft.
- Heat the tomato fondue. Heat the Essential Cuisine Béchamel Sauce and add the Essential Cuisine Cheese Stock Mix and ¾ of the grated cheese. Wilt the spinach.
- On a plate lay the first lasagne sheet. Add a small spoonful of the warmed tomato fondue then a little wilted spinach. Place the ox cheek on top, then add a little more fondue. Top with the second lasagne sheet. Cover with the cheesy béchamel sauce. Sprinkle the top with the remaining cheese. Bake until golden brown