CHEEKY RAGU

Two days in the pot before it ever meets the plate — that's what turns beef cheek into something you can pull apart with a spoon.

• Beef cheek, braised 48 hours until it collapses.
• Chorizo, lending smoke and a slow, warm heat.
• Penne, cooked to order, catching every bit of sauce.
• Parmigiano, grated heavy over the top.

The ragù comes out dark and glossy, the kind that clings rather than pools, with the chorizo doing quiet work underneath the beef. Penne is the right shape for it — those ridges and hollow centres hold on to everything. Built for a slow brunch that turns into a long afternoon at the bar.

Contains: gluten, dairy. May contain: traces of other allergens from shared kitchen preparation.