QUALITY Meat Scotland is this week launching a campaign to encourage consumers to appreciate how to make the most of meat and take the strain off their shopping budget.
The ‘Make the Most of Your Roast’ leftover campaign includes money saving recipes, such as curries, pies and soups, and top tips on using leftovers safely, including advice on storing and reheating.
The campaign will see brand ambassadors for Scotch Beef and Scotch Lamb handing out leaflets packed with inspirational recipe ideas for leftovers in retail outlets around Scotland.
Recipes which are cost effective and make the most of leftovers will feature strongly in the demonstrations by celebrity cook and TV presenter, Aggie MacKenzie, at Quality Meat Scotland’s ringside stand (Avenue O, 609) at the Royal Highland Show this week.
Ms MacKenzie, who will be making her first-ever visit to the Show, is set to entertain the weekend crowds with a selection of tempting dishes featuring Scotch Beef, Scotch Lamb and Specially selected Pork.
Originally from Rothiemurchus, Aviemore Ms MacKenzie has appeared on a wide range of TV shows from ‘Saturday Kitchen’ and ‘Ready Steady Cook’ to ‘Dancing on Ice’ and ‘The One Show’.
“I have never been to the show before and I’m very much looking forward to it,” she said.
Added a spokesperson: “Ms MacKenzie, whose father grew up on a farm, is a keen advocate of buying local food and supporting farmers’ markets.
“She is looking forward to meeting producers exhibiting at the event as well as visitors to the QMS stand.”
Family cooking is another theme of the QMS cookery theatre at the show and something else Ms MacKenzie is a strong supporter of.
Several of the recipes she will be demonstrating can be found in her new book ‘Aggie’s Family Cookbook – Save Time, Save Money’ in which she writes “nothing in the world makes me happier than cooking for family and special friends”.
“Eating together and enjoying shared food made with love and good ingredients forms the basis of a life worth living,” observed Ms MacKenzie who will be signing copies of her new cook book after her demonstrations this weekend.
Also demonstrating on the QMS stand at the Show, which runs from June 21 – 24, will be the irrepressible Lady Claire Macdonald, one of Scotland’s best-loved cooks.
Lady Claire runs the Michelin-starred Kinloch Lodge restaurant and hotel on Skye with her husband and family. Winner of an NFU Scotland Ambassador Award, she is certain to prove a hit with the crowds with her passion for top Scottish ingredients and her endless energy.
“The Royal Highland Show is a fantastic opportunity for our industry to showcase all the work, skills and dedication which goes into the production of Scotch Beef, Scotch Lamb and Specially Selected Pork,” said Uel Morton, chief executive of Quality Meat Scotland.
“We are delighted to be welcoming two such high profile and talented cooks who are both wonderful ambassadors for top quality, local food.”
During recent months QMS has been encouraging consumers to ‘Get BehindThe Label’ and show their support for the labels, Scotch Beef, Scotch Lamb and Specially Selected Pork, which guarantee 100 per cent Scottish origin and a high standard of production and welfare via world-leading quality assurance schemes.
“As part of that campaign we have developed a website www.getbehindthelabel.com where consumers can ‘meet’ farmers and hear direct from them about livestock production.
“Visitors to the QMS stand will also be able to view cattle, sheep and pigs housed on the stand and hear direct stockmen about the high standards involved in their production and about the wide range of career opportunities our industry offers.”
Showgoers will be encouraged to download QMS’ free ‘Perfect Steaks and Roasts’ app and enjoy demonstrations of traditional butcher skills.
The line-up of award-winning butchers on the on the stand will include Steven Strachan from Hendersons of Hamilton, Gary Raeburn from Huntly, John Davidson from Inverurie and Iain Hunter (also known as the Singing Butcher) from Kinross.
Douglas Scott, chief executive of the Scottish Federation of Meat Traders Associations, will provide a lively commentary.
“Our work on behalf of the red meat industry at the Show will also include encouraging awareness of red meat’s role in a healthy diet.
“More than 1,000 children will have a chance to cook simple, nutritious dishes with beef, pork and lamb at the show.
“QMS works with the Royal Highland Education Trust (RHET) to deliver this initiative which takes place in the Scotch Beef Children’s Cookery Theatre at the Discovery Centre where we will have also have a stand manned by our Health and Education staff,” added Mr Morton.
For further advice on storing and reheating food visit www.food.gov.uk and for great recipe ideas visit www.scotchbeefandlamb.com and www.speciallyselectedpork.co.uk
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