Put the beef cheeks in a dish and top with the wine, bay, garlic and shallots. Cover and marinate in the fridge overnight or for at least 6 hours.
Remove the beef cheeks and set aside. Pour the marinade into a casserole dish and place over a medium heat. Bring to the boil and simmer until the volume of the liquid has reduced by three-quarters.
Preheat the oven to 150C/130C Fan/Gas 2.
Heat the oil in a sauté pan over a high heat. Brown the beef cheeks for 4 minutes on each side, or until caramelised.
Transfer the cheeks to the reduced marinade and pour in the stock. Add the cinnamon, cloves and honey and bring to the boil. Cover with a lid and transfer to the oven for about 2 hours. Skim the surface every so often to remove any fat.
Add the zest and quince and cook for a further 1 hour or until the cheeks and quince are soft and tender. Season with salt and pepper.
Meanwhile, to make the mash, cook the potatoes in lightly salted water for 20 minutes, or until tender. Drain, then pass through a sieve or vegetable mill.
Gently heat the cream in a saucepan, then pour it into the potatoes. Fold in the butter and Arbequina olive oil and mix well. Season with salt and pepper.
To serve, divide the cheeks and quince between four plates. Add a spoonful of mash and pour over the sauce.