CHEF Gordon Ramsay is trying to resurrect the most traditional of family meals with his new book, Sunday Lunch (Quadrille).

Ramsay and his wife Tana eat with their four children at least three times a week and he says enthusiastically: "I'm determined to to take the intimidation out of cooking and get families back around the table.

Roast beef with Yorkshire pudding

(4-6 servings)

1.2-1.5kg rib of beef, on the bone

sea salt and black pepper

2tbsp olive oil

Yorkshire puddings

225g plain flour

1/2tsp salt

4 eggs, beaten

300ml milk

About 4tbsp vegetable oil, for cooking

Gravy

few thyme sprigs

4 garlic cloves (unpeeled)

2 red onions, peeled and sliced

4 plum tomatoes, halved

1/2 bottle of red wine (about 350ml)

1.2 litres beef stock

Allow a couple of hours before cooking to bring the beef to room temperature and make the Yorkshire batter.

Heat the oven to 200C/Gas 6. Season the beef and sear in a hot roasting pan with a little olive oil to brown on all sides, about three to four minutes on each side. Transfer to the oven and roast for 15 minutes per 450g, rare or 20 minutes per 450g, medium.

For the Yorkshire batter, sift the flour and salt into a large bowl. Add the eggs and half the milk and beat until smooth. Mix in the remaining milk and leave the batter to rest.

When the beef is cooked, transfer to a warmed plate and leave to rest, lightly covered in foil, in a warm place while you cook the puddings and make the gravy. Increase the oven setting to 230C/Gas 8. Put one teaspoon oil, or better still, hot fat from the beef roasting pan into each section of a 12-hole Yorkshire pudding tray (or muffin tray) and put into the oven on the top shelf until very hot (almost smoking).

Whisk the batter again in the meantime. As soon as you take the tray from the oven, ladle in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.

Bake for about 15-20 minutes until the Yorkshire puddings are well risen, golden brown and crisp.

To make the gravy, pour off excess fat from the roasting pan, place on a medium heat and add the thyme, garlic, onions and tomatoes. Cook for four to five minutes, then pour in the wine and bring to a simmer. Squash the tomatoes to help thicken the sauce. Pour in the stock and bubble for about 10 minutes until reduced by half. Pass the gravy through a sieve, pressing the vegetables to extract their flavour. Bring back to the boil and reduce.

Carve the beef thinly. Serve with the gravy, Yorkshire puddings, Yorkshire puddings, sauteed cabbage, glazed carrots and roast potatoes.