Beef

Chef Graham Square says: 'I particularly love this recipe for the festive season, as it’s a great showstopper to impress friends and family, as well as being decadent, refined and downright delicious. Beef Wellington at The Goring has been a Christmas staple for many years. We make ours for two to share, however, some of our guests take that as a challenge to finish the whole thing off by themselves!'

Easy-to-make blue cheese straws create a unique crust, adding both flavour and crunch to this beef pie enriched with Pedro Ximénez sherry

An umami-packed beef stew enriched with a dauphinoise-style parsnip crust.

Slow-cooked short ribs yield the tenderest, fall-apart meat. The treacle-braised beef would work well as a pie filling too, topped with puff pastry.

Bring the taste of a chic European bistro to your kitchen – it’s easier to make at home than you think

A smart restaurant-style dish that actually requires very little effort. Don’t scrimp on the wine – the key to success here is using a good quality, full-bodied wine, such as a malbec

The ultimate in barbecue food, sticky ribs always go down well at a party. Serve with some griddled corn and plenty of napkins! Any leftover barbecue sauce is also great with burgers and chicken.

Ditch the pork sausages and throw some spicy beef merguez on the barbecue instead. Paired with sweet charred peppers and onions, they’re a taste sensation you simply have to experience

I’ll never forget the first time I had tagliata in Italy. Our Italian was dodgy so we weren’t entirely sure what we had ordered. Then platters of slivered steak arrived with a flourish. This is the recipe for it.