Clarke's of North Beach owner-chef Stephen Clarke was named chef of the year at last year's The West Australian Good Food Guide Awards.

Clarke says this dish cost less than $15 and could easily feed four people.

"This dish is all about flavour. The ingredients may seem a little odd but my word they are good," he said.

"The flavour of the meat is rich and the pickled radish adds the acidity to the dish for a great balance."

Costing:
Beef cheeks $6.50/kg = $3.25
Tongue $6.50/kg = $3.25
Diced vegetables $1
Tomato paste $0.40
Stock $1
Spinach $0.95
Fennel $2.95
Radish $0.70
Dressing $0.65

Total $14.15 for four

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RECIPE: Braised Beef Cheek & Tongue with Fennel, Spinach & Pickled Radish

Serves 4

500g beef cheeks
500g tongue
50g diced celery/carrots/onion/ shallots/garlic/bay leaf
1 tbsp tomato paste
1 litre stock
Salt/pepper
1 bunch baby spinach
1 bulb fennel
2 radishes
10g sugar

20ml vinegar

Trim the beef cheeks; sear both the tongue and cheek until golden and cook in the oven with bay leaf, celery, garlic, onion, carrot, stock and tomato paste. Remove cheeks and tongue when cooked and shred the beef cheek meat. Remove the tongue and while still warm remove the thick skin and roll into a cylinder shape with clingfilm and chill in the fridge. Reduce the cooking liquid. Slice the tongue and saute. Heat the beef cheeks in enough of the reduced cooking liquid and reserve the rest. Wash and slice the fennel and spinach as required. Saute and season. Mix the vinegar, sugar and a touch of salt together to pickle the radishes and the left over fennel; slice the radishes and fennel as thin as possible and place in the pickle.