Red wine sauce:
Caramelise the shallot and celery separately in butter until golden brown. Strain off the fat and combine the vegetables in a large pan. Add the tomato purée and cook out for 30 seconds, stirring continuously. Add the red wine vinegar and reduce by half. Pour in both stocks and bring to the boil, skimming off any impurities. Add in the herbs, peppercorns, garlic and tomatoes and cook for 20 minutes. In a separate pan, reduce the red wine and Port by two thirds. Pass the sauce through a fine sieve into a muslin cloth, wash the muslin cloth and then pass the sauce through it six more times to get a clean, glossy sauce. Pass the red wine reduction through a double layer of muslin into the sauce, stir to combine and then chill.
Beef cheeks:
Marinate the beef cheeks in all the ingredients apart from the Port and 1 bottle of the red wine for 24 hours, then remove and drain the cheeks. Lightly season the cheeks, and caramelise in a hot pan to get a good colour all over. Place the beef cheeks in a pressure cooker with the red wine sauce on full heat. When the pressure cooker has come up to temperature, turn down to a medium heat and cook for 1 hour. Release the pressure and check the cheeks; the meat should be soft, if tough place back in the cooker for 10-15 minutes and allow the cheeks to cool down naturally in the liquor. Once cool, place in the fridge to set overnight. Pass the liquor through a fine sieve onto a single layer of muslin. Reduce the Port and remaining red wine, add to the beef cooking liquor, and reduce to a sauce consistency. Pass through a double layer of muslin six times. Portion the cheeks into two to four pieces, depending on their size, and set aside.
Horseradish pomme purée:
Place the potatoes in pan of cold water with a pinch of salt and bring to the boil, then turn the heat down and simmer until tender. Drain the potatoes and let them air dry for 1 minute, pass through a drum sieve and place back in the pan. Bring milk to the boil and add it to the potatoes slowly, folding in with the butter and horseradish sauce to make a glossy purée. Season with salt and place in a piping bag with a 1cm nozzle.
Lardons:
Freeze the bacon. When frozen, slice to 5mm thickness on an electric slicer, then cut the bacon into 5mm lardons. Place in a pan with cold water and bring to the boil, drain and refresh under running cold water, then put on a tray with kitchen paper to dry. Heat 40 grams of butter in a frying pan to get it foaming, add the bacon and cook until nicely golden brown and crispy. Drain and put on kitchen towel to absorb excess fat.
Turned mushrooms:
Turn the mushrooms. Rub them in oil and place on a fork, then scorch the mushrooms on the hottest point of the solid top of the cooker.
Green beans:
Top and tail the beans. Bring a large pan of water to the boil, add salt, and blanch the beans for 3 minutes. Refresh in iced water, drain, and store in a plastic container on clean kitchen paper.
Spinach:
Melt the butter in a pan and add the spinach. Lightly season, constantly moving the spinach until it has all wilted. Drain on a clean kitchen cloth to remove any excess water from the spinach.
Baby onions:
Wrap the onions with the other ingredients in tin foil to make a parcel. Cook at 180°c for 15 minutes, or until the onions are done. Allow to cool and then cut in half through the root and remove the outer skin.
Shallot rings:
Finely slice the shallot on a mandoline. Pop out into rings and drop these into the rice flour. Fry the rings at 160°c until crisp and golden. Drain on kitchen paper and season lightly with salt.
To finish:
Gently heat the beef cheeks in the sauce, heat the beans in a butter emulsion and then colour the baby onion halves in butter. Warm through the other components and bring everything together on the plate.