First make the choucroute. In a metal bucket, add a layer of cabbage and sprinkle with salt. Using a rolling pin, mash down until watery. Keep repeating this process until all the cabbage has been used.

Leave the cabbage at room temperature for 14 days.

To prepare the ox cheeks, remove the top layer of fat and sinew and salt well with herb salt. Place the cheeks onto the plancha (flat grill), grind some pepper onto each side, and fry until a dark golden brown colour.

Preheat the oven to 100°C/gas mark 1/4.

In a large gastro tray or saucepan, lightly fry off the celery, carrot, onion and leek in oil until they begin to colour. Add the red wine and the ox cheeks. Boil until the alcohol cooks off and top up with enough water to cover the cheeks.

Cook in the oven for 1 hour 30 minutes, then increase the heat to 140°C/gas mark 1 and cook for a further 2 hours. Remove from the oven and leave on the side to cool for 1 hour. Remove the cheeks from the stock, wrap in cling film and store in the fridge

Strain the liquid from the pan through a fine strainer into a medium saucepan. Bring to a gentle boil and reduce by 3/4. Season to taste and set aside until ready to serve.

For the roasted shallots, add the oil, salt and pepper to a pan. Half the shallots lengthways and place on top of the oil mix, cut-side down.

9.Caramelise the shallots on a very high heat until golden brown, then add the butter and thyme, cover with a cartouche and cook until soft on a gentle heat. Remove from the heat and store in the fridge until required.

For the carrots, peel and half lengthways. Blanch in salted boiling water until tender, around 3-4 minutes, strain, refresh in iced water and set aside.

Add the butter to a pan and once foaming add the baby spinach. Cook for approximately 1 minute - until just wilted. Season with salt, remove from the pan and store on a tray lined generously with kitchen paper. This will absorb any excess water.

Before constructing the pithiviers, remove the cheeks from the fridge and use your hands to break the meat down into small flakes chunks.

Roll out the pastry to 4mm thickness and then leave to rest in the fridge for 45 minutes.

Lay out the pastry sheet and cut out 8 circles of pastry, 5 inches in diameter each.

Brush egg wash over 4 of the pastry bases. On each base, layer on the flaked ox cheek, then the caramelised carrots, the wilted spinach, some more ox cheek and the roasted shallots.

Lay the remaining circles of pastry on top, then smooth down on top of the filling, taking care not to tear the pastry. Press the edges of the top circle onto the edges of the base to seal each pithivier.

Egg wash the pithiviers all over and leave in the fridge to set for 10 minutes.

Remove from the fridge, take a knife and starting at the top in the centre, score half circles down the sides, being careful not to pierce the pastry.

Where the edges meet, make a seal at the bottom, use a knife to score lines 1cm apart all the way around the base. Rest for a further 20 minutes in the fridge.

20.Preheat the oven to 180°C/gas mark 4.

Remove the pithiviers from the fridge and bake in the oven for 20 minutes until golden brown.

Meanwhile, measure out 100g of choucroute per person and squeeze out the excess liquid. Mix with the carrot, onion, olive oil, sugar and salt and pepper to taste.

Before assembling the final dish, reheat the braise reduction in a small pan and set aside.

Remove the pithiviers from the oven and place into the middle of each plate. Place a quenelle of the choucroute alongside followed by some baby spinach leaves and turnips. Drizzle over 2-3 tablespoons of the braise reduction and serve immediately.