A cheeseburger, plain and simple. Everyone has their preferences when it comes to cooking and building a burger, and there are almost endless iterations.

A bright, vibrant ensemble making use of one of the UK’s very best vegetables; the humble beetroot – a perfect pairing with onglet steaks.

French country cooking at its finest can be found here with these ox cheeks braised in red wine, with the turnips adding their distinctive flavour.

A delectable fusion of savoury flavours and tender beef, this Mongolian beef stir fry is a dish that will transport your taste buds to the heart of Asia.

A slight diversion from the classic corned beef Reuben sandwich. Needless to say, the ox tongue works a treat and is instrumental to a very fine Reuben indeed.

These ribs, braised in rich liquor, are such a delight. Their terrific ratio of fat to dense, tense and marbled meat yields something truly unctuous.

Here, rare roasted topside of beef is sliced and served cold with a dressing of tuna, anchovies and capers. A wonderful lunch for many to share.

This recipe offers up two exciting variations on a theme — chips and salsa. Two great friends of a roasted piece of beef, their culinary journeys intertwined.

A wonderful alternative to the usual Sunday roast centrepiece, try this beautiful spring salad of rare roasted topside of beef, with radicchio, hazelnuts, and parmesan.

If you are looking for something fun to do with salt beef, you’ve come to the right place. Add a couple of fried eggs, and you have a perfect weekend brunch.