1. Preheat the oven to 160°C fan (180°C conventional) or set a slow cooker to low.
2. Season the beef cheeks with salt and pepper. Heat the oil in a heavy casserole, then brown the cheeks well on both sides. Remove and set aside.
3. Add the onion to the pot and cook until softened. Stir in the garlic, spices, orange zest, tomato purée and juice. Cook for 1 minute.
4. Return the beef cheeks to the pot and pour in the stock. Bring to a simmer, cover, and cook in the oven or slow cooker for 3–4 hours until very tender.
5. Remove the cheeks, shred with two forks, and return to the sauce to coat. Keep warm.
6. Grill or warm your flatbreads. Spread each with yoghurt, top with shredded beef cheek, chopped herbs, a drizzle of chilli oil and pickles if using.

Multi-Cooker Method (Ninja Foodi or Similar)

1. Set the multi-cooker to 'Sear/Sauté' mode. Add oil or dripping and brown the beef cheeks on both sides. Remove and set aside.
2. Add the onion and cook until softened, then stir in the garlic, spices, orange zest, tomato purée and juice. Cook for 1 minute.
3. Return the beef cheeks to the pot and pour in the stock. Season with salt and pepper.
4. Set the multi-cooker to 'Pressure Cook' on high for 45 minutes. Allow natural pressure release for 10–15 minutes.
5. Remove the cheeks, shred with two forks, and return to the sauce. Switch to 'Sear/Sauté' mode and simmer briefly to thicken if needed.
6. Serve as above with grilled flatbreads, yoghurt, herbs and chilli oil.