Boeuf bourguignon is one of those dishes synonymous with french cooking, and widely recognised as the country's national dish (if it's not Pot-au-Feu). Yet, despite a reputation for fine cuisine being at the heart of France's identity and attracting aspiring chefs from around the world to train at the perceived epicentre of culinary excellence, boeuf bourguignon a dish that is top of mind when thinking of French recipes, would seem to be more the province of french housewives than fine cooks.

Felicity Cloake delves into the story behind this Burgundian dish in National Geographic magazine. Her article is well worth a read if you're interested in the history and culture surrounding food.

I chose Delia Smith's take on the French one-pot, slow cooked beef in Burgundy wine with pancetta, shallots and mushrooms.