QMS - Savour Chistmas

Christmas is the perfect time to get together with friends and family to catch up, celebrate and enjoy delicious festive food together. It might be tempting to relax once you have settled on your showstopper – Christmas spiced Scotch Lamb with port gravy, mustard, horseradish and thyme crusted Roast Scotch Beef or mulled wine and cranberry glazed ham – but what about all those other December days? Whether it’s a simple supper, winter warmers or a showstopping festive centrepiece you’re after, makeitscotch.com has a plethora of recipe inspiration, from party food to hero roasts and ideas for that tricky time in between Christmas and New Year. What is more, Scotch Beef, Scotch Lamb and Specially Selected Pork is only ever born and reared right here in Scotland on quality assured farms. So, at a time of year when there are a lot of extra pressures, you know the meat you are serving is premium quality, farmed with care and will taste amazing. “Scotch Beef, Scotch Lamb and Specially Selected Pork really lend themselves to taking the pressure off at Christmas time, because there is so much you can do with them,” says Edinburgh-based food stylist and recipe writer Bethany Ferguson. “The brands are underpinned by robust quality assurance schemes to give you complete peace of mind and takes the guess work out of it too.”

Showstopper dishes should not be the only thing on your Christmas menu this year – Scotch Beef, Scotch Lamb and Specially Selected Pork are perfect for simple suppers, winter comfort food or quick and easy dishes throughout the whole of the festive season, writes Annabelle Love.

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To carry the Scottish red meat industry’s prestigious premium brands — Scotch Beef UKGI, Scotch Lamb UKGI and Specially Selected Pork — livestock must have been born and reared in Scotland and spent their entire life on Quality Meat Scotland (QMS) assured holdings. When you see these logos in supermarkets and butcher shops, you can be absolutely sure that the meat you are buying is locally sourced, quality assured and farmed with care — and that you can enjoy top quality beef, lamb or pork that is delicious, nutritious and will deliver an exceptional eating experience for everyone to enjoy.

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Wise choices Nutritionist Dr Carrie Ruxton says red meat is rich in many key nutrients

One of Ferguson’s favourites this year is mini–Scotch Beef sliders, which she plans to serve as home-made canapes; the ultimate warm-up act guaranteed to impress your guests. They are also a great way to use up any leftovers, so you will be doing your bit to reduce food waste at the same time. Simply make up your mini–Scotch Beef patties and top with a mustard, bacon and chestnut crumb, leftover Christmas cheese such as stilton and cranberry sauce – or teriyaki sauce and sprout slaw for an Asian twist. “They’re a great way to welcome guests if you are hosting a New Year’s Eve party and you can do a lot of the prep the day before,” says Ferguson, “so there is no need to spend hours in the kitchen and risk missing out on the fun. “I usually find I’m craving spice after all the rich food on Christmas Day, so I’ll make a chilli con carne and add ingredients like coffee and chocolate to make it a bit more festive. It is low fat, quick to cook and great comfort food.”

FARMER Robert Wilson is already looking forward to the Bistro rump cut of Scotch Beef he and his family will enjoy at Christmas – once they have checked their herd of pure Hereford cattle and made sure the animals are all fed, watered and doing well. Wilson, 47, is the third generation of Wilsons to work Cowbog Farm, a lowland mixed arable and beef unit near the edge of Morebattle village in the Borders, where he lives with his wife, Lucy, and their two children. Their cattle are reared on a forage-based system, supplemented through the winter months with winter kale, hay and straw and are outdoors for much of the year. The 600-acre farm also has a number of conservation features to protect wildlife habitats and improve biodiversity, including grass margins at the edge of arable fields which provide nesting areas for skylarks and grey partridge, safe havens for the leverets of brown hares and hunting areas for the resident barn owls. “We’ll be having Scotch Beef on Christmas Day – probably a Bistro rump cut which is really tender and has a lovely rich flavour,” says Wilson. “The key is to give the meat a decent rest after you’ve cooked it – that makes all the difference.

Why Scotch Beef is the first choice for the farmer's table

Plate up Robert Wilson and his family at Cowbog Farm

90% of the water needed to produce Scottish beef comes from rainwater

Since 2005, British farmers have planted more than 18,640 miles of hedgerows – that’s long enough to reach Australia and back

More than 80% of our land is grass or rough grazing, ideal for livestock

Just 7% of the UK’s greenhouse gas emissions come from livestock, compared to 16% from homes, 18% from businesses and 24% from transport

Ask your local Scotch butcher to recommend their favourite ingredients for a slap-up festive breakfast. They will often stock limited-edition ranges like sausages infused with delicious flavours like chilli, apple and even haggis. What better way to kickstart Christmas day than with a delicious roll and sausage?

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The business is based on a simple philosophy: take the finest livestock from local farms and produce matured meats to satisfy their customers’ highest standards. Most of their Scotch Beef and Scotch Lamb is bought live at auction in Dingwall and Thainstone, while their Specially Selected Pork comes direct from a farmer they have worked with for more than 30 years. Charlie, who is managing director, says, “As butchers, buying quality assured Scotch Beef, Scotch Lamb or Specially Selected Pork gives us peace of mind. We know the animals have been well cared-for and that the farm, feed and transport have all been independently inspected.

'Tis the season for Scotch

CRAFT butcher Steven Nicol will also be tucking into roast Scotch Beef this Christmas and since the meat comes from his own shop, Kenny Thomsen Butcher in Buckie, Aberdeenshire, he knows it is guaranteed to be beautifully tender, full of flavour and perfect for a festive feast with his family. All the meat he sells comes through John M Munro in Dingwall, in the Highlands, and can be traced back to the actual farm where the animal was reared. “When people come to us, they know they are getting the highest quality products,” says Steven, who bought the shop two years ago. “Scotch Beef, Scotch Lamb and Specially Selected Pork is the best meat you can buy – and choosing it supports our farmers, butchers and the local economy. “It cooks beautifully, and you know you are going to get a delicious meal out of it, especially at Christmas time when you want food to be really special.” Steven, 39, says Scotch Beef was very popular last year, with lots of folk changing things up from the usual turkey offer. “With a rolled rib roasting joint I would season it, sear it all the way round in a frying pan and then pop it in the oven. The cut is so good, you don’t want to mess about with it too much and it comes out lovely.

Mustard, Horseradish and Thyme Crusted Roast Scotch Beef Sirloin Joint

Serves: 4-6 Prep time: 15 minutes + marinading Cook time: 1-2 HOURS

METHOD 1) Mix the oil, horseradish, mustard, honey, thyme leaves and salt and pepper in a small bowl. Pat the beef dry with kitchen paper. Line a roasting tray with the onions and carrots. Scatter over the garlic cloves and a few extra thyme sprigs. Sit the beef on top and spread the horseradish mixture all over the meat. 2) Set aside for 1 hour to marinade at room temperature. 3) Preheat the oven to 220°C/200°C fan. Roast the beef for 20 minutes, then turn the oven down to 180°C/160° C fan and continue to roast for 15 minutes per 450g for rare, 20 minutes per 450g for medium, or 25 minutes per 450g for well done. 4) Allow the beef to rest for at least 15 minutes before slicing and serving with sides of your choice.

INGREDIENTS 1.5kg Scotch Beef sirloin joint 1 tbsp olive oil 2 tbsps horseradish 2 tbsps wholegrain mustard 1 tbsp honey 1 tbsp thyme leaves, plus extra sprigs for roasting 1 tsp sea salt flakes 1 tsp freshly ground black pepper 1 onion, chopped into large wedges 2 carrots, peeled and chopped into large chunks 3 garlic cloves, skins on and pierced

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“Parsnips are always a go-to for us, and I know Brussels sprouts are a bit of a Marmite veg, but for me it wouldn’t be Christmas without them. We like to use Maris Piper potatoes – they roast beautifully – and chard or spinach from our polytunnel.” Wilson is proud to be a member of Quality Meat Scotland’s farm assurance scheme, which guarantees that his animals have been reared to the highest welfare standards and will deliver the very best eating experience. “Check the provenance of your food,” he says. “Don’t be afraid to ask where your meat has come from, whether you’re buying from your local butcher or eating out over the festive season.” He walks the fields every day to check the stock – and Christmas is no exception. “As children we were allowed to open one present before heading out to check the cows: our animals come first. There have been quite a few Christmases in the past when we’ve spent the day outdoors, thawing frozen water pipes.” For everyday meals, the Wilsons eat bolognese or lasagne made with Scotch Beef mince. “Stews are good for wintertime – we use stewing steak, carrots, onions and a good dollop of redcurrant jelly which sweetens it and really brings out the flavour of the meat. Brisket is a cheaper cut and delicious coated in a vinegar glaze and cooked really slowly over charcoal, on a barbecue with a lid that shuts. The meat takes on a lovely smoky flavour and it’s very tender – you can pull it apart with a couple of forks once it’s cooked,” he adds.

Timing is everything Food stylist Bethany Ferguson

“Roast leg of Scotch Lamb sells well too – some people are worried about carving it so one of the many benefits of buying from your local butcher is that we can take it off the bone in the shop, wrap the meat round it again and bind it in place with string. “Once it’s cooked, the meat just slides off the bone so it couldn’t be easier. “When you take your joint out of the oven, let it rest for a good while, to give the meat time to relax before you start carving it.” For simple suppers over Christmas, Steven loves a Balti curry made with leftover Scotch Lamb, peppers, onions and chillies for a bit of extra heat. He also enjoys beef olives casseroled with onions, carrots and gravy, or Chinese marinaded Specially Selected Pork cooked in an air fryer. “They are easy to prepare in advance and make good, hearty meals to come home to when you’ve been working all day,” he added.

For Ferguson, 27, the secret to stress-free Christmas cooking is to keep it simple, prep ahead and ask for help. She writes a list of the times each dish needs to go into the oven or air fryer – and when to take it out again. She also gets friends and family to help with tasks like topping up drinks and clearing away after meals, so that the work doesn’t fall to one or two people. To free up time on December 25, Ferguson preps her main dish and sides the day before – and doesn’t do a starter or pudding. “I never do a starter on Christmas Day because you don’t want to fill up too much before the main event – your fabulous piece of meat,” she explains. “If you have a box of lovely chocolates and some cheeses, they are great options and save you making something from scratch. “I write down timings for the big day, working backwards so that I know when to start – a simple time plan really helps to take the pressure off. “And it’s always good to get other people involved with jobs like keeping everyone’s drinks topped up, helping to clear away or wash up. “If you’re smart about the recipes you pick, and prep in advance, you can relax and enjoy the festivities with your guests – as well as serving wonderful meals.” Visit makeitscotch.com for more recipe ideas and festive inspiration.

Scotch Beef and Chocolate Chilli Con Carne

Serves: 4 Prep time: 15 minutes Cook time: 1 hour 30 minutes

INGREDIENTS 1 onion, chopped into small dice 1 tbsp vegetable oil 500g lean Scotch beef mince 2 red peppers, roughly chopped 3 garlic cloves, peeled and crushed 1 tbsp cumin 1 tbsp ground coriander 1 cinnamon stick ½ tbsp chipotle chilli flakes or 1 tsp hot chilli powder (depending on how spicy you like it) 1 tbsp tomato puree 200ml red wine 400ml low-salt beef stock Splash Worcestershire sauce 30g dark chocolate Shot of espresso or 1 tbsp instant coffee dissolved in 1 tbsp boiling water 2x 400g cans chopped tomatoes 1x 400g can kidney beans, drained and rinsed Half bunch coriander to garnish

METHOD 1) Heat the oil in a large sauté pan or casserole dish over a high heat. Add the beef mince and fry for about 10 minutes, breaking up any lumps with a wooden spoon. Continue to fry, stirring every now and then so the mince is evenly browned. 2) Turn the heat down slightly and add the onion. Fry for 7-8 minutes until softened but not coloured. 3) Add the red peppers and continue to fry for 3 minutes. Add the garlic cloves, tomato puree, and spices and stir for a couple of minutes until the spices smell fragrant. 4) Turn the heat up and add the red wine, reducing the liquid until almost none remains and the alcohol has burned off. 5) Add the beef stock, dark chocolate, coffee, chopped tomatoes and kidney beans. Stir well and bring the mixture to a simmer. 6) Simmer very gently with the lid off for 45 minutes to 1 hour, stirring occasionally so it doesn’t stick to the bottom of the pan and until the liquid has reduced. If it reduces too much turn the heat down, add a splash of water and keep the lid on. Alternatively, place in a slow cooker on low for at least one hour, stirring occasionally. 7) Season to taste then serve with sides of your choice such as brown or white rice, tortilla chips, sour cream, grated cheese and coriander.

Timing is everything Food stylist Bethany Ferguson

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Mustard, Horseradish and Thyme Crusted Roast Scotch Beef Sirloin Joint

Serves: 4-6 Prep time: 15 minutes + marinading Cook time: 1-2 HOURS