1 carrot, roughly chopped
1 stick celery, roughly chopped
1 garlic clove, finely chopped
½ garlic clove, crushed
1 lime, juice only
1 onion, roughly chopped
½ onion, roughly chopped
2 spring onions, chopped
4 heads sweetcorn, husk and silk removed
1 tbsp capers, drained
30g/1oz sliced jalapeños, to serve
2 tbsp mayonnaise
350g/12oz plain flour
1 tsp baking powder
1 bay leaf
400ml/14fl oz beef stock
1 tsp ground chipotle pepper
1 tsp cumin seeds
4 tbsp olive oil
1 tsp smoked paprika
1 tbsp tomato purée
175g/6oz salted butter, chilled
2 free-range eggs, beaten
150g/5½oz cotija or feta cheese, crumbled
1 x 300–400g/10½oz–14oz beef cheek
200ml/7fl oz red wine