The heartiest of French casseroles involves cooking beef slowly with wine, herbs and bacon. There are as many methods as there are cooks but this is the one I use.

Ever since humanity first began to upgrade its culinary skills from cremating mammoth steaks over an open fire, slow-cooking has been a vital part of the thrifty cook's repertoire, transforming chewy, hard-working cuts of meat into melting, flavourful tenderness. All you need is some liquid and a little patience. But while other countries celebrate such peasant cuisine, Britain has largely abandoned its own recipes in favour of daubes, bourguignons and osso bucco – a tendency not helped by the word "stew", with its gristly overtones of school dinners and slow-burning resentments. Stewing is an activity for disgraced politicians and lovestruck teenagers, not a precursor to dinner.

Call it bresaola, call it spiced, air-dried beef but it's one of the simplest bits of charcuterie to do at home and makes a great first project.

Five-spice powder is a wonder-ingredient, adding that elusive authentic flavour to Chinese-inspired stir-fries. The beef can happily sit in the fridge in its marinade for up to five hours, leaving you with just a few minutes of cooking when lunchtime comes, but if you haven't the time, even 20 minutes of marinating will do.

I’ve been experimenting with a mixed approach, combining about 50% chuck with 25% brisket and short rib for a rich, meaty burger (I stole the mixed meat idea from New York butcher Pat LaFrieda, who sells bespoke burger mixes to places like the storied Shake Shack). Traditionalists will insist on beef burgers, but lamb, pork, turkey and even duck are fantastic ground and grilled — the Lunchbox Laboratory here in Seattle sells duck/pork burger called The Dork that calls to my nerdy heart.

Turkey, pheasant, beef – and a pile of quails too. The chef behind London's Rochelle Canteen guides you through some perfect Christmas main courses

Many people have only experienced an entirely forgettable beef Wellington at a wedding or any variety of stuffy banquet dinner. With layers of pâté, mushroom duxelles, sometimes prosciutto, and puff pastry wrapped around a tenderloin, beef Wellington can either be a meat marriage made in heaven or hell. This recipe is the heavenly version.

The fact is that there is no definitive recipe for a bolognese meat sauce, but to be worthy of the name, it should respect the traditions of the area. There's nothing wrong with a tomato-based beef ragu, rich with garlic and olive oil, except that it's not what, traditionally at least, they'd eat in Emilia Romagna, which is dairy country. As for serving such a hearty meat sauce with delicate spaghetti – well, that is wrong. But it still tastes pretty good.

I’m kind of scared of fast food now. I think I have a right to be. I mean, they put beef in french fries. Seriously. Beef, in French fries. But Big Macs at home, with fresh, local organic ingredients – that’s a cow of a different color. And what could be better than having a party and sharing them with friends?

Stuffed peppers are so easy that I'm going to give you a wing-it recipe. Substitute at will. Nice additions might be finely chopped raisins, olives, capers, hard-boiled eggs, grated zucchini, or cheese.

Calling it the Perfect Cheeseburger is pretty bold, but we stand by it. Our burger is big, juicy, and seasoned right. Just a few rules to remember:

Melted cheese and juicy skirt steak mingle happily in a grilled quesadilla.

Matching beef with beetroot may not be as well known as some of this season's great food partnerships, but the rich meat and the sweet root make a perfect pair.

We provide great tasting, top quality lamb and beef from livestock that has been carefully reared in Milton Keynes, by The Parks Trust, with all profits ploughed back into your parks.