This great British recipe is over a century old and has stood the test of time with ambitious cooks who count it as a go to for numerous occasions. Whether it's a celebratory family lunch or a dinner party for foodie friends a wellington never fails to impress. The centre cut of beef fillet is the star of the show here. It’s sourced from an award-winning butcher in Wiltshire where it’s cut with master butchery skills and aged for at least 30 days. The beef comes from Aberdeen Angus & Hereford crossed herds that graze in the fields of Wiltshire and Somerset.

I’ve chosen this epic dish as part of my range to highlight one of the best British ingredients out there. This premium cut of beef is indulgent and through cooking this menu you’ll learn the techniques, ideal cooking and resting times for a fillet of beef as well as the skill and precision needed to master a perfect show-stopping wellington. One of my favourite parts of a wellington is slicing into the flaky pastry, a beautiful golden finish can be achieved on the wellington by glazing it in egg yolk. Remember the pastry should be the last thing to come out of the fridge, keeping the pastry cold before wrapping the wellington is key to making it easy to handle and for producing the best puff. I’ve paired the wellington with my irresistible crispy smashed potatoes and creamy cabbage with pancetta. It’s all finished off with a luxurious red wine sauce.