Beef

‘To stove’ means ‘to stew’ in Scots, but here the meaning could easily relate to how deliciously simple ‘stovies’ are to make. Believed to date back to the 19th century, it’s said the creation of ‘stovies’ stemmed from the master of the house giving their Sunday leftovers to the servants, who would then turn them into a stew. Meat, if included, could vary from home to home. We’ve used leftover roast beef (plus the dripping and any juices), along with extra veggies such as carrots and turnips to bulk out this comforting meal and make it perfect to share on Burns Night.

Caramelised onions, a rich beef broth and a golden cheesy topping… this is one-pot cooking at its most comforting

I make a big batch of this rich, silky chilli and portion it up with the scones, as it freezes well, taking the stress out of choosing what to make in the week. It’s the perfect meal to relax with on the sofa

Fresh cranberries add a lovely pop of almost citrusy sharpness to this rich beef stew. Serve with a buttery mash for the perfect ‘come in from the cold’ dinner

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