1. food and drink
2. food
3. grains and pasta

Make the most of your roast
LEFTOVERS
12
MONEY
SAVING
curries
pies
RECIPES
soups
PLUS MANY MORE INSIDE…
Beef & black bean chilli
MAKE
ANOTHER
MEAL
OF IT!
LEFTOVER
RULES
There are a few straightforward rules
you should follow to use leftovers safely;
• Cool then store leftovers in the
fridge as quickly as possible. Cover
them well and eat within 2 days.
• If freezing, cool thoroughly
first. Once frozen they will keep
indefinitely, but the quality will
deteriorate so try to eat them
within 3 months.
• Defrost leftovers completely.
Ideally in the fridge overnight, or
defrost in the microwave if you
want to cook straightaway.
• Eat leftovers within 24 hours of
defrosting and do not refreeze.
• Ensure leftovers are cooked until
completely hot throughout.
For further advice on storing and
reheating food visit www.food.gov.uk
Buying only what you
need while it’s fresh and in
season is not only a great
way to experience the very
best quality produce, it
can also maximise your
shopping budget.
There is so much more to Scotch Beef and Scotch Lamb than
a one-off roast dinner. Maybe it is just the delicious taste
of the meat itself, or the cooking method, but one thing is
certain, leftover roasts can taste even better second
time around.
To make the most of every last piece, leftovers can be used
for dinners, lunches, light meals or snacks. Excellent in
curries, salads and sandwiches, pasta and rice dishes, soups
and stocks. Here are twelve great recipe ideas to use any
leftovers you may have from your roast giving you at least
two different meal occasions.
Whenever you see the Scotch Beef and Scotch Lamb labels
and PGI* logo, this guarantees the meat you are buying
has been born, reared and slaughtered in Scotland. This
ensures it has been produced to higher standards of animal
husbandry and welfare in Scotland’s natural environment.
Make sure it’s Scotch Beef and Scotch Lamb you’re buying
by looking for the labels.
For more recipes visit: www.scotchbeefandlamb.com
*Protected Geographical Indication
serves: 4
preparation: 15 mins
cooking: 30 mins
Ingredients
MEthod
300g cooked Scotch Beef, shredded
1 - 2 tbsp olive oil
1 onion, chopped
2 red chillies, chopped
1 tbsp smoked paprika
1 tsp ground cumin
400g can chopped tomatoes
400g can black beans, drained
and rinsed
1 tbsp wine vinegar
2 tsp brown sugar
4 tbsp chopped coriander
Tortilla chips, soured cream,
grated cheese, to serve
1. Heat the oil in a large pan and cook the onion and chilli
for 5 minutes until softened. Add the paprika and cumin
and cook for a minute more. Stir in the beef and tomatoes,
cover and cook for 15 minutes. Check the seasoning.
2. Stir in the beans, vinegar, sugar and a splash of water and
cook for a further 10 minutes. Divide between bowls and
scatter over the coriander. Serve with tortilla chips, soured
cream and grated cheese.
NUTRITION
Kcal Fat
Protein Carbohydrate Salt Sugar
339 10.4g34.8g 28.6g
0.2g8.7g
LAMB & TOMATO CURRY
serves: 4–6 preparation: 15 mins cooking: 25 mins
Ingredients
MEthod
500g cooked Scotch Lamb, cubed
1 tbsp sunflower oil
2 garlic cloves, chopped
4cm piece root ginger, peeled
and chopped
2 green chillies, seeded and
chopped
1 tsp cumin seeds
6 ripe tomatoes, quartered
150ml lamb stock
2 tbsp hot curry paste
200g young leaf spinach
2 tbsp mango chutney
Steamed basmati rice or
poppadoms, to serve
1. Heat the oil in a large pan and cook the garlic, ginger,
chillies and cumin seeds for 3 minutes. Add the lamb
and tomatoes and cook for a further 5 minutes until the
tomatoes begin to soften.
2. Stir in the stock and curry paste. Bring to the boil then
cover and simmer for 15 minutes, check the seasoning
and add a little salt if necessary. Stir in the spinach and
mango chutney and cook for a further few minutes until
the spinach has wilted.
3. Divide between shallow bowls and serve with steamed
basmati rice or poppadoms.
NUTRITION
Kcal Fat
Protein Carbohydrate Salt Sugar
421 28.2g36.7g 6.1g
1.3g5.1g
SHEPHERD’S PIE
with cheesy leek topping
serves: 4 preparation: 20mins cooking: 50mins
Ingredients
MEthod
400g cooked Scotch Lamb,
shredded or chopped
1 tbsp sunflower oil
1 large onion, chopped
2 carrots, diced
2 fresh rosemary sprigs
2 tbsp tomato puree
2 tsp Worcestershire sauce
500ml beef stock
75g frozen peas
1kg white potatoes, cubed
1 small leek, finely shredded
Large knob of butter
3 tbsp milk
50g grated mature cheddar
1. Heat the oil in a large pan and cook the onion and carrots for
5 minutes until softened. Add the lamb, rosemary, tomato
puree, Worcestershire sauce and beef stock. Bring to the boil
then simmer gently for 20 minutes. Stir in the frozen peas.
2. Meanwhile, heat the oven to 190°C. Cook the potatoes in a
large pan of boiling water for 15 minutes until tender. Drain
well, (pouring the boiling water onto the leeks in a separate
pan to cook for 2 or 3 minutes) and return potatoes to the
pan. Mash until smooth, beat in the butter and milk, then
add the cooked, drained leeks and stir together.
3. Transfer the lamb mixture to an ovenproof dish and spoon
over the mash. Rake over the top with a fork and sprinkle over
the cheese. Sit the dish on a baking sheet. Bake for 25 – 30
minutes until golden and bubbling around the edges.
NUTRITION
Kcal Fat
Protein Carbohydrate Salt Sugar
653 31.7g39.2g 56.8g
1.4g11.2g
CURRY
IN A
HURRY
Mediterranean
roasted field
mushrooms
serves: 4
preparation: 15mins
cooking: 30mins
Ingredients
MEthod
NUTRITION
125g cooked Scotch Beef, shredded
4 large field mushrooms
2 – 3 tbsp olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
4 sunblush tomatoes, finely chopped
4 tbsp chopped fresh parsley
50g soft cream cheese or
mascarpone
50g fresh white breadcrumbs
2 tbsp freshly grated Parmesan
Leafy green salad, to serve
1. Heat oven to 200°C. Cut the stems from the mushrooms and chop finely.
2. Heat a tablespoon of oil in a small pan and cook the mushroom stalks,
shallot and garlic for 3 – 4 minutes until softened. Place in a bowl with the
sunblush tomatoes, beef, most of the parsley and the soft cheese and mix
together until the beef is evenly coated.
3. Lightly brush the outside of the mushroom caps with oil and sit gill-side up
on a baking sheet. Divide the beef mixture between the mushrooms.
4. Mix together the breadcrumbs, Parmesan, remaining tablespoon of
chopped parsley and a teaspoon of olive oil. Sprinkle evenly over the
mushrooms and bake for 15 to 20 minutes until the mushrooms are tender
and the topping is crunchy and golden. Serve warm with a leafy green salad.
Kcal: 263 Fat: 17.4g
Protein: 15g
Carbohydrate: 12.6g
Salt: 0.5g
Sugar: 2.8g
Lamb pitta salad
FILLING
FAMILY
serves: 4
preparation: 10 mins
cooking: 15 mins
FAVOURITE
Ingredients
MEthod
300g cold leg of Scotch Lamb,
thickly sliced
4 pitta breads
1 small Romaine lettuce,
shredded
1 small red onion, finely sliced
4 heaped tsp black olive
tapenade
100g feta cheese, cubed
Halved cherry tomatoes,
optional
1. Heat a griddle pan over medium/high heat and sear
the lamb slices for a minute or two, turning until nicely
browned and heated through. Do this in batches,
covering with foil to keep warm in the meantime.
2. Pop the pittas in the toaster till softened and warmed
through.
3. Split and stuff each pitta with a handful of shredded
lettuce, onion and feta. Divide the warm meat slices
equally between the pitta pockets and top the meat with
a dollop of the tapenade and serve straight away.
NUTRITION
Kcal Fat
Protein Carbohydrate Salt Sugar
429 14.5g33.5g 44g
1.8g4g
Gratin of lamb
parsnips & potatoes
serves: 4
preparation: 20 mins
cooking: 60 mins
Ingredients
MEthod
300g cooked Scotch Lamb,
shredded
Small knob of butter
2 garlic cloves, crushed
150g Lancashire cheese, grated
500g red-skinned potatoes,
peeled and very thinly sliced
500g parsnips, peeled and very
thinly sliced
300ml whole milk
150ml carton double cream
Pinch of salt
1. Preheat the oven to 180°C and butter a shallow ovenproof
dish. Mix together the garlic and cheese.
2. Layer the potatoes, lamb and parsnips alternately into the
dish sprinkling with the garlic-cheese as you go. Finish with a
layer of potatoes and sprinkle of cheese.
3. Beat together the milk and cream with a pinch of salt and
pour evenly over the potatoes. Grind over some black pepper
and bake for 1 hour (cover with foil if the top is getting too
dark) until tender and nicely browned.
NUTRITION
Kcal Fat
Protein Carbohydrate Salt Sugar
732 46g 38.7g 42g
1.4g12g
Beef & Roasted
Vegetable Terrine
SIMPLE
AND
SATISFYING
serves: 4
preparation: 20mins (and chill overnight)
Ingredients
MEthod
300g cooked Scotch Beef, shredded
6 sheets leaf gelatine
415g can beef consommé
1 bunch asparagus, trimmed and
lightly cooked till just tender
4 tbsp capers
4 tbsp chopped chives
2 x 180g Italian chargrilled
vegetable antipasti, drained, or
360g leftover roast vegetables
1. Place the gelatine in a small bowl and cover with cold
water, leave for 5 minutes until softened. Meanwhile, heat
the consommé in a small pan but do not boil. Squeeze the
excess water out of the gelatine and add to the pan, off
the heat, stirring until dissolved then leave to cool.
2. Line a 900g loaf tin with a double layer of cling film
(dampening between layers will help you to smooth it out)
leaving the edges overhanging.
3. Place half of the asparagus in a single layer at the bottom
of the tin.
4. Mix together the beef, capers and chives and place a layer
over the asparagus. Top with a layer of the vegetables and
continue to make six layers in total.
5. Carefully pour over the cooled consommé, making sure the
final layer of vegetables is completely covered. Carefully
fold over the clingfilm then chill overnight. Turnout the
terrine and cut with a serrated knife to serve.
NUTRITION
Kcal: 245 Fat: 11.3g
Protein: 31.2g
Carbohydrate: 4.6g
Salt: 2.9g
Sugar: 4.1g
Beef & barley soup
serves: 4
preparation: 15 mins
cooking: 45 mins
Ingredients
MEthod
300g cooked Scotch Beef, shredded
2 tbsp olive oil
Knob of butter
3 onions, thinly sliced
4 thyme sprigs
75g pearl barley
1 litre beef stock
½ Savoy cabbage or cavolo nero,
shredded
4 slices of baguette
4 slices of Gruyere cheese
1. Heat the oil and butter in a large pan and cook the onions
and thyme for 15 minutes until dark golden.
2. Add the pearl barley, beef and stock, bring to the boil and
simmer for 20 minutes until the barley is tender.
3. Add the cabbage and cook for a further 3 - 4 minutes.
4. Meanwhile, toast the bread on one side, then turn, place
the cheese on top and return to the grill for a few minutes
until bubbling and golden.
5. Ladle the soup into bowls and top with the cheese toasts.
NUTRITION
Kcal Fat
Protein Carbohydrate Salt Sugar
514 20g 38.1g 49.8g
2.4g10g
Simple Scotch broth
serves: 4
preparation: 10 mins
cooking: 50 mins
Ingredients
MEthod
300g cooked Scotch Lamb, diced
200g dried broth mix, soaked
overnight
2 tbsp sunflower oil
1 leek, chopped
2 carrots, diced
1 celery stick, diced
1 small turnip, diced
1.2 litres hot lamb stock
1. Heat the oil in a large pan and cook the leek, carrots, celery
and turnip for 5 – 10 minutes until starting to soften. Add the
soup mix, lamb and stock.
2. Bring to the boil, cover and simmer gently for 40 – 45
minutes until all the vegetables and pulses are tender. Ladle
into bowls and serve.
NUTRITION
Kcal Fat
Protein Carbohydrate Salt Sugar
352 20.5g25.7g 18.1g
1.5g8.1g
Lamb pilaf
serves: 4 preparation: 15 mins cooking: 40 mins
Ingredients
MEthod
300g cooked Scotch Lamb, diced
1 tsp golden caster sugar
1 large pinch saffron strands
50g butter
240g basmati rice
2 tbsp vegetable oil
1 large onion, thinly sliced
1 small butternut squash, peeled,
seeded and diced
8 dried, ready-to-eat apricots,
chopped
1 tsp finely grated lemon zest
Pinch of salt
1 cinnamon stick
2 tbsp toasted pinenuts
1. Place the sugar, saffron, butter and 100ml water in a small
bowl and microwave for 1 minute until the butter melts. Set
aside to infuse.
2. Rinse the rice in a sieve with warm water. Add the rice to a
pan of boiling water and cook for 5 - 7 minutes. It should be
nearly done but still slightly hard in the centre.
3. Meanwhile, heat the vegetable oil in a large casserole with a
tight-fitting lid. Cook the onion and butternut for 5 minutes
then stir in the part-cooked rice, lamb, chopped apricots and
a pinch of salt. Drizzle over the saffron mixture then break
the cinnamon stick on top.
4. Cover the pan tightly and cook over a very low heat for 30
minutes until the rice is completely tender and has formed a
golden crust on the bottom. Break up the mixture with a fork,
divide between bowls and scatter over the pinenuts to serve.
QUICK
SNACK
OR
NUTRITION
Kcal Fat
Protein Carbohydrate Salt Sugar
716 37.1g28.3g 67.7g
0.9g15.4g
LIGHT
MEAL
Stovies
PERFECT
FOR
serves: 4 preparation: 15 mins cooking: 40 mins
Ingredients
MEthod
300g cooked Scotch Beef, diced
1 tbsp sunflower oil
Knob of butter
1kg white potatoes, thinly sliced
1 large onion, thinly sliced
450ml beef stock
Freshly grated nutmeg
4 tbsp finely chopped parsley or chives
1. Heat the oil and butter in a large pan and layer up the
potatoes, onion and beef, seasoning and sprinkling
with nutmeg and herbs as you go.
2. Pour over the stock, cover and cook for 30 – 40
minutes, shaking the pan from time to time until the
potatoes are cooked through (the ones at the bottom
will be soft and the ones at the top, just tender).
Sprinkle over some herbs and black pepper and serve.
PARTIES
NUTRITION
Kcal Fat
Protein Carbohydrate Salt Sugar
379 9.7g 30.5g 46.8g
0.8g4.4g
Individual
toad in the hole
Served with a horseradish dip
serves: 4 preparation: 15 mins cooking: 25 mins
Ingredients
MEthod
250g cooked Scotch Beef, cubed
200g plain flour
½ tsp English mustard powder
Pinch of salt
3 eggs
300ml milk
2 tbsp olive oil
4 spring onions, thinly sliced
1. Place the flour, mustard and salt in a bowl and stir in the eggs,
followed by the milk. Swap your wooden spoon for a wire whisk
and beat until smooth. Cover and chill for 10 minutes or until
ready to cook.
2. Heat oven to 220°C. Divide the oil between a 12-hole muffin or
deep tartlet tin and heat in the oven for 5 minutes.
3. Stir the beef and spring onions into the batter. Quickly ladle into
the heated tin and bake for 20 – 25 minutes until well risen and
browned - make sure they are cooked all the way through or
they will sink as they cool.
4. Meanwhile, mix together the soured cream, horseradish and
dill. Lift the puddings out of the tins and serve warm with the
horseradish dip.
For the dip
4 tbsp soured cream
1 tbsp creamed horseradish
2 tsp chopped fresh dill
NUTRITION
Kcal Fat
Protein Carbohydrate Salt Sugar
512 23.4g33.6g 44.7g
0.9g6.4g
MAKE
ANOTHER
MEAL
OF IT!
to make the most of your roast, leftovers can be
used for dinners, lunches, light meals or snacks.
excellent in curries, salads and sandwiches,
pasta and rice dishes, soups and stocks. here are
twelve great recipe ideas to use any leftovers
you may have from your roast giving you at
least two different meal occasions.
www.scotchbeefandlamb.com
Quality Meat Scotland
The Rural Centre, Ingliston, Newbridge, EH28 8NZ
T: 0131 472 4040 E: [email protected]
www.qmscotland.co.uk
QM2362_04.12