For the Boeuf Bourguignon

• 1.5kg of stew beef (cut into 1-inch cubes)
• 200g of smoked pork slab bacon
• 2 or 3 marrow bones
• 5 carrots (cut into1-inch chunks)
• 2 onions (sliced)
• 1 clove of garlic (sliced)
• 1.5 bottle of good dry red wine (Burgundy wine)
• 4–5 sprigs of thyme
• 1–2 bay leaves
• Salt and pepper
• 1 or 2 tbsp of wholewheat flour
• Butter and olive oil
• 12 small potatoes

For the 2 seed buns

• 250 g of flour (150 g of wholewheat flour + 100 g of plain flour)
• 1 tsp of dried yeast
• 1 tbs of caster sugar
• 1 tsp of salt
• 50 ml of water
• 15 g of butter (cut into little pieces of approximately 3 g each)
• 70 ml of milk
• 1 egg
• 5 ml of milk for glaze
• A generous handful of sesame seeds
• A generous handful of poppy seeds

For the toppings

• Tomato
• Lettuce
• Mustard