A Wellington is a classic dish with proper wow-factor, and it makes a fantastic Sunday lunch or dinner party main.

Traditionally a Wellington consists of a crisp, flaky puff pastry exterior, hiding a tender centre of meat (or perhaps vegetables). The central core is normally encased in an additional layer to stop moisture from seeping out to the pastry, and this could be anything from a mushroom duxelle, a layer of pâté, strips of Parma ham, or thin pancakes.

This distinguished collection of Wellington recipes includes Andy McLeish's venison Wellington recipe, Andy Waters' vegetarian Wellington, and a more traditional fillet of beef Wellington from Graham Campbell.