Make the most of your roast

With food wastage reaching almost four millions tonnes a year, Quality Meat Scotland is encouraging people to get even more out of their roast with some tasty leftover ideas.

Government research found that people could save more than £400 a year if they better utilised the food they bought, and buying high quality meat means that there will be high quality leftovers to use.

With the forecast possibly ruling out a barbecue this weekend for many, QMS has developed three recipes to make tasty, healthy meals from the leftovers from your weekend roast Scotch Beef, Scotch Lamb and Specially Selected Pork.

The recipes, now available on the QMS website at http://www.qmscotland.co.uk/index-consumers.html not only use leftover meat, but are great for utilising those 'used once' spices and condiments that clog up cupboards and fridges.

Laurent Vernet, head of marketing at Quality Meat Scotland: "There is so much care and attention in developing products such as Scotch Beef, Scotch Lamb and Specially Selected Pork and letting any of this meat go to waste is a real shame.

"With a little bit of forward planning, and our tasty recipes, you can make your weekend roast go a whole lot further and get a lot more out of your shopping budget."

The recipes include spicy shredded specially selected pork shoulder in a baked jacket potato burger, scotch beef & mango curry with a yoghurt salad, the exciting and healthy scotch lamb picadillo with corn kernels & boiled quinoa. They were created by celebrity chef Colin Capon and first demonstrated to hundreds at this year's Royal Highland Show.

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