Ox cheek

This is a favourite in French Bistros – intensely flavoured and extremely tender. Almost silky, in fact, because of all the gelatine.

And now it's been re-discovered by London chefs.

It's absolutely perfect for low and slow braising – especially if you do it for six hours in cheap red wine. 

It's also great in ragu or bolognese. Some even use it in chilli con carne, which is a bit of a waste because you overwhelm the subtle, “Oxtail like” flavour. 

In short, if you want a great meal – with no compromise on taste – this should be on your shortlist.