Beef with orange spiced carrots and onion puree

This was our dinner party meal - which we enjoyed experimenting with.
Yesterday I posted how to make the balls of beef, and today I'm concentrating on the ORANGE SPICED CARROTS which will compliment lots of meals.
The dinner is more time consuming than technical, but the bonus, especially when you are entertaining, is that a lot of the components can be prepared beforehand.
Besides the melody of beef, the sweet onion puree and orange spiced carrots were a firm favourite. Even if you are cooking a simple beef dish - dressing up the vegetables like this is easy to do.
Take a look at this fabulous recipe for the

How to cook BEEF CHEEKS

These succulent BEEF CHEEKS were a result of overnight cooking in our slow cooker. We served with celeriac mash, spring cabbage and our home made WILD GARLIC GNOCCHI. This would be equally as tasty served with plain mash and your favourite vegetables.
We ate the leftovers in a roll at lunch time today.
The beef has more depth of flavour than shin of beef. So if you are after a rich meaty dish, then this is one for you.
Are the restaurants keeping this tasty budget cut of meat to themselves? At around £6 per kilo I've yet to see it on the supermarket shelves. Our butcher was very obliging though, and we ordered four whole beef cheeks, believing one per person was correct. We soon realised we were wrong - and one beef cheek would serve two. Fortunately, they were vacuum packed in pairs. Like most beef casseroles, this is not too high in calories. Here's our very easy recipe: