To serve, carve the beef Wellington into thick slices and place each into the centre of a serving plate. Drizzle the Madeira sauce around the edge of the plates and garnish with the ceps.

Slice each Madeira cake into eight 2cm/¾in slices. Stir the reserved quarter of berries gently into the cooled sauce. Tip the mixture into a large sieve placed over a medium bowl. Leave for two ...