4 portobello mushrooms, finely chopped
2 carrots, peeled and finely chopped
3 celery stick, finely chopped
2 garlic cloves, crushed
1 onion, finely chopped
plain flour, for dusting
400g/14oz plain flour
splash Worcestershire sauce
1 bay leaf
750g/1lb 10oz beef stock
salt and freshly ground black pepper
1 tbsp olive oil
1 tbsp tomato pur茅e
1 free-range egg, beaten
200g/7oz lard, cubed
1kg/2lb 4oz beef cheeks
500g/1lb 2oz beef kidney
bone marrow from 4 bones, washed and removed whole, plus one marrow bone reserve for garnish
250ml/9fl oz red wine