A crunchy deep crust of herb-flavoured breadcrumbs ensures a succulent roast beef. It's roasted with a selection of root vegetables and served with a rich gravy, made using the pan juices.

Recipe by: Maggie Pannell

The shallot sauce takes some time, but is well worth the effort. This is definitely a dinner party dish, and the recipe doubles well for a larger party. Serve with a green salad and roasted vegetables.

Recipe by: Christine L.

Beef Wellington should always be served with the centre slightly pink. Enjoy!

Recipe by: Marla

A rib of beef roasted the easy way. The next time you fancy a traditional Sunday lunch - make this your centrepiece, surrounded by all the usual trimmings of roasties, veg, Yorkshire pudding and gravy.

Recipe by: Dale

This is your basic roast beef, simply cooked to perfection. The secret is in the time cooked. 20 minutes per 450g at 190 C / Gas 5.

Recipe by: RCP80