Preheat oven to 160 degrees Celcius / 320 degrees Fahrenheit / Gas mark 3.
Rub the olive oil over the surface of the trimmed Chuck and season with freshly ground black pepper and Himalayan salt.
Heat a heavy bottom frying pan over a medium-high heat and seal the meat. Do not add any oil to the pan
Once sealed place into the roasting tray on the grid insert.
Starting with the carrots, lightly brown the vegetables in the same pan.
Stir the tomato paste through the vegetables and deglaze with about a cup of stock.
Add the vegetables to the roasting tray.
Pour in the rest of the stock and wine. Add Thyme and Bay leaves
Put on lid and place in oven.
Cook for approximately four hours, until fork tender
Melt the butter in a medium pot and whisk in flour. Whisk in cooking liquid from roasting tray a little at a time until you have reached your desired consistency.
Fill a pot large enough to take all the potatoes with cold water. Cover with lid.
Put on a medium heat and bring to a gentle boil
Cook until tender.
Allow to cool slightly and remove skins.
Break into chunks
Deep fry until golden.
Remove from oil onto paper towell and season well.
Steam beans until tender
Melt butter in a pan over medium heat
Add panko, Thyme, garlic flakes, and onion flakes
Stir constantly until golden
Serve green beans sprinkled with toasted Panko
In a bowl combine Butternut mash, flour, salt, baking powder, and egg.
Whisk until smooth
Whisk in milk to loosen the mixture
Heat a quarter inch of oil in a pan over medium heat
Drop spoonfuls of the mixture into the hot oil.
Fry until edges start to bubble and the bottom turns a golden brown.
Flip over and brown the other side,
If not serving immediately, keeping warm in a low oven.