It might seem like a simple pie on the outside, but slice into this Cult Food and you’ll discover the inside is as tricky as its history! John dives into the complexities of this dinner-party classic with the guidance of pastry expert, Executive Chef Calum Franklin. Can John please the Master of the Beef Wellington with his version of the dish, or has he bitten off more than he can chew?

Making a Beef Wellington is tricky, trust me, I know. So here’s my video breaking down all the different steps, from prepping all the ingredients to how to get the pastry round your fillet. Give it a watch here: https://youtu.be/7qE23P9wUyw

And if you want to see the Master of the Beef Wellington at work, watch the video of me visiting Exec. Chef Calum Franklin at The Pie Room at Holborn Dining Room here: https://youtu.be/M1-tuowURkM

Remember to make it, post it, share it, eat it! I wanna see your versions of the Cult Foods I’m exploring in this series. Tag your Beef Wellington photos @FoodBusker on Instagram and share your tips, your learns and your fails. We’re all in this together!