Easy recipes for specially selected pork, Scottish beef and lamb


With the cost of living crisis looking set to continue into fall and winter, Make It Scotch has highlighted pork as the choice of savvy shoppers at mealtime as consumers seek affordable dietary changes.

Kantar’s latest data on behalf of Quality Meat Scotland – which is responsible for the Make It Scotch brand – showed that the cost of pork per kg (£4.96) in the UK is lower than that of chicken (5 £.04) and fish (£13.51). ).

Economy cuts that don’t compromise on nutrition include lean pork chops, which cost around £5.14 per kg and have 31.6g of protein per 100g and around 6g of fat for a 3oz serving, said Make It Scotch.

He’s shared tasty and affordable pork dishes to try at home – and we’ve also added recipes for those who prefer beef and lamb to the mix. Why not have one of each in the coming weeks!

Specially Selected Slow-Cooked Pork Chilies

For: 4 to 6

Preparation time: 10 minutes, plus standing

Cooking time: 3h40


• 1 kg specially selected boneless pork shoulder

• 7 teaspoons chili seasoning mix

• 1 tablespoon Scottish rapeseed oil

• 1 large onion, roughly diced

• 2 cloves of garlic, peeled and finely chopped

• 500g passata

• 1 tablespoon of clear honey

• 400 g tin of kidney beans, drained

• 325 g can of sweet corn, drained


• Separate the pork, removing all the skin and as much visible fat as possible (or you can ask your local butcher to do this for you). Wash and dry. Season lightly with salt and pepper, then rub the chili seasoning all over. You can make your own seasoning for this recipe by combining 1 to 1½ tsp dried chili flakes with 1 tbsp ground cumin, 1½ tsp ground coriander and ground cinnamon, and a little salt and pepper. Alternatively, use 7 teaspoons ready-made chili or taco seasoning mix. Leave to stand for 20 minutes at room temperature before cooking.

• Meanwhile, preheat a slow cooker to ‘High’ and heat the oil in a large frying pan and sauté the onion and garlic for 5 minutes.

• Pour the passata into the pan, add the honey and heat until it begins to boil.

• Place pork in slow cooker and pour hot passata sauce over top.

• Cover the top of the slow cooker with a layer of aluminum foil, shiny side down (for maximum heat retention), then place the slow cooker lid on top. Microwave on high for 3.5 hours (or reduce to “low” and cook for about 7 hours) until tender and falling apart.

• Remove the pork from the sauce and put it on a plate. Cover lightly with foil and let stand 10 minutes.

• Trim the fat from the passata sauce and pour it into a saucepan. Stir in beans and sweet corn. Bring to a boil and simmer 2 to 3 minutes until heated through. Cover and keep warm.

• To serve, using two forks, separate the pork, removing the fat and shred it into large pieces. Pile into warm serving bowls and top with bean and corn sauce. Serve the pork with sweet potato wedges, coleslaw and pea guacamole.

• For a crisp coleslaw-style salad, toss shredded red cabbage with shredded carrots and chopped spring onions, then toss in a vinaigrette made with white wine vinegar and sweet seasonings with a little honey.

• For the guacamole, cook and cool 200 g frozen peas (190 g cooked weight), then put them in a blender with 50 g low-fat soft cheese with garlic and herbs, two spring onions, trimmed and chopped (24g), 5g fresh coriander and the juice of a lime (10g). Blitz until smooth.


• You can bake this recipe in a conventional oven if you prefer. Preheat the oven to 170°C/150°C Hot Fan/Gas 3. Follow the recipe but place everything in a deep casserole dish rather than in the slow cooker and pour in 300ml of water. Cover the top with aluminum foil, then the lid and cook in the oven for about 3h30-4h until they are tender. Let stand, covered, for 10 minutes before separating to serve.

Italian Scottish Beef Stew

Hob version

For: 4

Preparation time: 10 mins

Cooking time: 60 mins


• 450g diced lean Scottish beef, cut into 1cm pieces

• 1 x large onion, finely chopped

• 2 x garlic cloves, peeled and chopped

• 2 x celery sticks, washed and chopped

• 1 can of 400 g of crushed tomatoes

• 1 low-salt beef stock cube

• 60 g of tomato purée

• 2 teaspoons of green pesto

• 10ml Worcestershire sauce

• 250ml boiling water

• 30 ml Scottish rapeseed oil

• Sea salt and black pepper


• In a large skillet or wok, sauté the diced beef and onions in the oil until lightly browned.

• Add garlic, celery, canned tomatoes, tomato purée, pesto, Worcestershire sauce.

• Add boiling water to the pan and crumble over the stock cube

• Season with salt and black pepper

• Bring to a boil

• Mix well, cover and simmer for 60 minutes, stirring occasionally

To serve:

• Serve with your favorite pasta and garnish with grated parmesan

Scottish Lamb Flatbreads with Arugula, Pomegranate and Salsa Verde

Preparation time: 45 mins

Cooking time: 20 mins

For 4 people


• Leftover roast Scottish lamb (or if you have no leftovers, just use a small Scottish lamb leg steak, or tenderloin, well seasoned, seared in pink and sliced)

• Flatbreads (you can use any type: homemade, soft flour tortillas, chapatis or paratha)

• Missiles go off

• Extra virgin olive oil

• Fresh lemon juice

• Pomegranate seeds

• Green salsa

• Small skewers

For the green salsa


• 30 g of parsley

• 30 g of mint

• 30 g of basil

• 1 tablespoon small capers (well washed if pickled)

• The zest of an untreated lemon

• 1 clove of garlic

• 2-3 anchovy fillets (optional)

• 50ml extra virgin olive oil

• Pinch of sea salt to taste


• Combine all the ingredients for the salsa verde and blitz in a food processor or with a hand blender. If you don’t like anchovies, leave them out.

For the homemade pancakes


• 300 g plain flour, plus extra for rolling

• Large pinch of sea salt

• 50g olive oil

• 185ml of milk

• Sunflower or rapeseed oil for cooking


• Combine everything and mix until it forms a paste.

• Once the dough is homogeneous, you must be able to work it by hand without it sticking too much. If it sticks, add more flour, a small handful at a time.

• Knead briefly, wrap in cling film and leave to rest for 30 minutes at room temperature.

• Once prepared, the dough will keep for up to three days in the refrigerator.

• Once cooled, cut the dough into eight pieces and roll each into an oval shape.

• In a heavy skillet or skillet, heat a teaspoon of oil and toast the flatbreads until golden brown, puffy and lightly charred on each side. Don’t overcrowd the pan, just do one or two at a time.

• Reserve cooked flatbreads on a lightly dampened kitchen towel. This will keep them warm and flexible for wrapping the lamb.

To serve:

• Season the arugula with olive oil and lemon juice and season with a little fleur de sel to taste.

• Assemble your flatbreads by adding the arugula, lamb, pomegranate seeds and salsa verde to the pocket of the flatbread and secure with a small skewer.


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