Cook up a storm this summer with recipes from Make It Scotch

The four full, step by step, recipes are below – all thanks to Make It Scotch!

Korean Bulgogi beef burger with kimchi slaw and chilli mayonnaise

Serves 4

For the burgers:

- 500g Lean Scotch Beef mince

- Thumb sized piece of ginger, peeled and finely grated

- 3 garlic cloves, peeled and crushed

- 2 tbsps soy sauce

- 1 tbsp mirin or rice vinegar

- 1 tbsp sesame oil + 1 tbsp for frying

- 1 tsp chilli flakes

- 3 tbsps oyster sauce (optional)

For the kimchi slaw:

- 1 carrot, peeled and grated

- 200g radishes, finely sliced

- 1/2 Chinese leaf cabbage or 2 pak choi, finely shredded (optional)

- 2 tbsp sesame seeds, toasted

- 2 tbsps rice vinegar

- 1 tsp fish sauce

- 1 tsp granulated sugar

- 1/2 tsp salt

For the chilli mayonnaise:

- 6 tbsps reduced fat mayo

- 2 tbsps gochujang chilli paste (alternatively use sriracha or hot chilli sauce)

For the furikake sweet potato fries:

- 750g sweet potatoes, skin on and cut into fries

- 1 tbsp sesame oil

- 2 tbsp sesame seeds, toasted

- 1 nori sheet, crumbled

To serve:

- 6 spring onions, finely shredded

- Leaves from half a bunch of coriander

- 4 Brioche burger buns, halved and toasted

Method

1. Add all the ingredients for the kimchi slaw to a bowl and stir well. Leave for at least 30 minutes to allow it time to pickle.

2. Place all the ingredients for the burgers in a bowl except the oyster sauce. Shape them into four equal sized patties.

3. Preheat the bbq or griddle pan over a high heat. Season the patties generously with salt and pepper on both sides. Add 1 tbsp sesame oil to the pan and once it is hot add the patties one by one, ensuring each one has full contact with the pan or bbq griddle.

4. Leave them to cook for at least 2 minutes before turning them. Repeat this process for around 6-8 minutes until the burgers are a deep golden brown on each side and cooked through. If using, brush the oyster sauce over the burgers, making sure they are nicely glazed all over and remove to a board.

5. Make the chilli mayonnaise and put a spoonful on the bottom of the bun. Top with the burger, slaw, shredded spring onions and coriander leaves.

6. For the fries, toss the sweet potatoes in sesame oil and place on a lined baking tray. Bake in the oven at 180°C fan/200°C for 30-35 minutes until crispy and golden. Sprinkle with the sesame seeds, crumbled nori sheet and some seasoning and serve on the side.

TIP: To make your meat go further, add a packet of cooked puy lentils to the burger mince.

Cajun Scotch beef steak with sweet potato, charred corn and black bean quinoa

Serves 4

For the beef frying steak:

- 400g Scotch Beef Frying Steaks

- 2 tsps smoked paprika

- 1 tsp cumin

- 1/2 tsp onion granules

- 1/2 tsp garlic granules

- 1/2 tsp oregano

- 1/2 tsp thyme

- 1/4 tsp cayenne pepper

For the quinoa:

- 2 large sweet potatoes, peeled and cut into small cubes

- 2 tbsps Rapeseed oil

- 100g cooked quinoa

- 2 corn on the cob

- 400g can of black beans, drained and rinsed

- 1/2 red onion, finely chopped

- 2 red peppers, finely diced

- 100g feta, crumbled

- 30g coriander, roughly chopped

For the quinoa dressing:

- 3 tbsps Extra virgin olive oil

- Juice and zest of one lime

- 1 tsp maple syrup

- Extra lime wedges and coriander to serve

Method

1. Heat the oven to 180°C fan/200°C.

2. Prepare the sweet potatoes and place on a roasting tray with half the oil and some seasoning. Toss together so the cubes are well coated and place in the oven for 30-40 minutes until cooked through and slightly caramelised, turning occasionally.

3. Make the spice rub for the steaks by mixing the spices together in a bowl. Pat the steaks dry with some kitchen paper and rub the spice mix all over steaks until well coated. Set aside while you prepare the rest of the ingredients for the quinoa.

4. Preheat the bbq or griddle pan over a high heat. Rub the corn on the cobs with a little oil and cook on each side until slightly blackened, turning regularly. Leave to cool, then slice off the charred kernels and set aside.

5. Add the cooked quinoa to a large bowl and add the rest of the ingredients for the quinoa. Make the dressing and set aside. Once the sweet potatoes are ready, add these to the quinoa along with the charred corn kernels. Mix well before pouring over the dressing. Taste and correct the seasoning.

6. Preheat the bbq or griddle pan over a high heat again. Once hot, heat the remaining oil and fry the steaks on each side for 1-2 minutes. Allow to rest for a few minutes before slicing and serving on top of the quinoa with extra lime wedges on the side.

Summer steak panzanella salad

Serves 4

For the steaks:

- 500g Scotch Ribeye Steaks

- 2 garlic cloves, peeled and lightly bashed

- 2 sprigs rosemary

- 2 tbsps olive oil

- 1 tbsp balsamic vinegar

For the croutons:

- 200g ciabatta, torn into chunks

- 1 tbsp olive oil

- 2 sprigs rosemary, finely chopped

- 3 garlic cloves, peeled and lightly bashed

For the panzanella salad:

- 750g mixed colour tomatoes, roughly chopped

- 100g sundried tomatoes, roughly chopped and 1 tbsp of oil from the jar

- 80g kalamata olives, roughly chopped

- 6 anchovies, finely chopped (optional)

- 1 red onion, thinly sliced

- 1 tbsp balsamic vinegar

- Juice of a lemon

- 60g rocket

- 30g bunch of basil leaves, roughly torn

Method

1. Heat the oven to 160°C fan/180°C.

2. Place the steaks on a large plate and add the garlic, rosemary sprigs, olive oil and balsamic vinegar. Leave to marinade at room temperature for 30 minutes.

3. Add the ciabatta chunks, rosemary and garlic to a parchment lined baking tray, drizzle over the olive oil and sprinkle over some seasoning. Toss the ciabatta so it is well coated in the oil and rosemary and bake for 15-20 minutes until golden and slightly crispy. Set aside.

4. Add all of the ingredients for the panzanella salad to a large bowl with a good grind of black pepper and mix well. Add the croutons and stir well again.

5. Heat a nonstick frying pan over a high heat or preheat the bbq to high. Fry the steaks for 2 minutes on each side for pink meat. Remove to a board to rest covered with foil for at least 5 minutes.

6. Add any of the resting juices from the steak to the salad and toss well. Pile the salad onto a large platter and top with the sliced steak and more fresh basil leaves.

Pork and fennel kebabs with peach, gorgonzola and walnut salad

Makes 8 skewers (serves 4)

For the pork kebabs:

- 750g Specially Selected Pork fillet, cut into 3cm cubes

- 1 orange, zest and juice

- 2 tbsps olive oil

- 3 garlic cloves, peeled and crushed

- 2 tbsps fennel seeds

- 1 fennel bulb, cut into chunks

- 1 red onion, cut into wedges

For the salad:

- 120g of rocket

- Couple of large handfuls of baby spinach

- 4 ripe peaches, destoned and cut into wedges

- 1 tbsp runny honey

- 100g gorgonzola or 100g feta, crumbled

- 70g walnuts, toasted and roughly chopped

- Bunch fresh mint leaves

For the salad dressing:

- 3 tbsps olive oil

- 1 1/2 tbsps apple cider vinegar

- 4cm fresh ginger, finely grated

- 1/2 tbsp runny honey

- 2 tsps wholegrain mustard

- Half a lemon, juiced

Method

1. Toss the pork with the marinade ingredients into a large bowl, mixing well so the pork is well coated. Thread the skewers with chunks of meat interspersed with the red onion wedges and fennel chunks. If you have leftover fennel, finely slice it to add to the salad later. Set aside to marinate if you have a couple of hours to spare, if not you can cook them straight away.

2. Make the salad dressing by whisking all the ingredients into a jug. Season to taste.

3. Preheat the bbq or griddle pan to medium/high. Grill the peach slices for a few minutes on each side until slightly charred and drizzle over the runny honey during the last few minutes of cooking so they are nicely caramelised. Set aside.

4. Next, grill the kebabs over a medium heat, turning as they brown for about 10-15 minutes until the pork is cooked through. Set aside, cover with foil and allow to rest while you assemble the salad.

5. Add the salad leaves to a large serving dish, crumble over the cheese, and add the walnuts and fresh mint leaves. Pour over the dressing and mix well.

6. Serve the kebabs with the salad on the side.