With the further lockdown restrictions we are experiencing here in Scotland, we know many of you are continuing to stay safe and are WFH at the moment.

This is why we have teamed up with the brilliant @the_dietician_kitchen to share some delicious, quick and healthy meal ideas with you to give you some inspiration for your WFH lunches! Follow Kerri on Instagram to find out more and find her delicious recipes below.

STICKY HONEY & GARLIC SCOTCH BEEF

SERVES: 2 PREP: 10 mins COOK: 10 mins

INGREDIENTS

• 1 x Scotch Beef sirloin steak, cut into cubes (approx. ½ – 1 inch in size) – trim any visible fat
• 1 tsp paprika
• Sea salt and black pepper, to season
• 2 tbsp. light soy sauce
• 1 x garlic clove, crushed
• 1 x tbsp. runny honey
• 2 tbsp. water
• 2 tbsp. extra virgin olive oil
• ½ tbsp. Worcestershire Sauce
• 1 tsp corn flour
• Steamed broccoli, to serve
• Wholegrain rice, to serve
• Spring onions, finely sliced, to garnish
• Sesame seeds, to garnish

METHOD

1. Season the Scotch Beef sirloin steak with the paprika, sea salt and black pepper.
2. In a mixing bowl, combine soy sauce, garlic, honey, water, 1 tbsp of the extra virgin olive oil, Worcestershire sauce & corn flour and leave aside.
3. Heat the remaining 1 tbsp of extra virgin olive oil in a frying pan/skillet over a medium-high heat.
4. Add sirloin steak to the pan and cook for approx. 2 minutes per side or desired.
5. Reduce the pan to a medium-low heat and add the sauce to the pan. Let the sauce simmer for approx. 3-5 minutes until it reduces and forms a sticky glaze.
6. Serve the beef with rice and greens and garnish with spring onions and sesame seeds.

Served up with some wholegrain carbohydrates and vegetables, this can make a delicious, filling and well balanced meal, naturally giving you a range of vitamins. The red meat provides a rich protein source, supporting the growth and repair of our body tissues, as well as iron and zinc and a variety of B vitamins.

SPICY SCOTCH BEEF RAMEN

SERVES: 2 PREP: 5 mins COOK: 15 mins

INGREDIENTS

• 1 tbsp. extra virgin olive oil
• 1 garlic clove, crushed
• 1 thumb sized piece of ginger, peeled and grated
• 6 spring onions, finely sliced
• 750mls beef stock
• 2 tbsp. light soy sauce
• 1 tbsp. light brown sugar
• ½ tsp chilli flakes
• 1 x Scotch Beef sirloin steak, trim any visible fat
• 75g sugar snap peas
• 75g babycorn, slice lengthways
• 130g egg noodles
• Fresh chilli, thinly sliced, to serve (if desired)

METHOD

1. Heat ½ tbsp extra virgin olive oil in a large saucepan over a medium heat.
2. Add the garlic, ginger and white parts of the spring onions and cook until fragrant.
3. Pour the stock into the pan, then add the light soy sauce, brown sugar and chilli flakes and stir through before covering with a lid and allow to simmer for approx. 5 minutes.
4. In the meantime, add the remaining extra virgin olive oil to a frying pan/skillet, over a medium-high heat. Add the Scotch Beef sirloin steak to the pan and cook for approx. 60-90s each side, or until desired.
5. Let the meat rest for a few minutes before slicing it crosswise.
6. Add the sugar snap peas, baby corn and noodles to the pan and allow to cook until tender.
7. Divide the ramen between 2 bowls, scatter with greens of the spring onion and extra slices of fresh chill, if desired.

This Japanese noodle soup is a quick & easy nourishing meal packed full of flavour. The vegetables provide a great source of fibre, helping to support our heart and gut health and the red meat naturally provides not only a complete source of protein, but lots of vitamins and minerals, including iron, zinc, Vitamin B12 & Niacin.

GARLIC & GINGER SPECIALLY SELECTED PORK STIR FRY

SERVES: 2 PREP: 10mins COOK: 5mins

INGREDIENTS

• 1 lean and tender Specially Selected pork fillet, cut into approx. ½- 1inch in size & visible fat removed
• 2 tbsp cornflour
• 200ml beef stock
• 2 tbsp soy sauce
• 1 tbsp light brown sugar
• 1 tsp chilli paste
• 3 garlic cloves, crushed
• 2 thumb sized piece of ginger, peeled and grated
• 1 tbsp. extra virgin olive oil
• 80g sugar snap peas
• 1 carrot, peeled and finely shredded
• 6 mushrooms, finely sliced
• 4 babycorns, finely sliced
• 1 red pepper, finely sliced
• ½ red onion, finely sliced
• Rice or noodles to serve
• Fresh coriander, to garnish
• Crushed peanuts, to garnish

METHOD

1. In a small bowl, combine the cornflour, and beef stock until smooth. Add the soy sauce, brown sugar, chilli paste, 1 clove of garlic and 1 thumb sized piece of ginger and stir through. Set aside.
2. In a large wok, add ½ tbsp extra virgin olive oil over a medium-high heat. Stir fry the pork for approx. 3-5 minutes until browned. Remove from the pan and set aside.
3. In the same wok, add the remaining ½ tbsp. extra virgin olive oil to the pan over a medium heat. Add the remaining 2 cloves of crushed garlic and the remaining ginger, cooking for approx. 30s until fragrant.
4. Add the vegetables to the wok and cook until the veg is crisp tender.
5. Stir the sauce mixture before adding to the wok. Bring to the boil and allow to simmer for a few minutes until the sauce has thickened.
6. Add the pork + the rice or noodles to the wok and heat through.
7. Season with salt and pepper, as desired.
8. Serve the stir fry and garnish with fresh coriander and crushed peanuts.

Packed full of vegetables, complex carbohydrates and a great source of protein, this stir fry makes for a delicious, filling and well balanced meal. The colourful vegetables provide a variety of nourishing vitamins and minerals, the wholegrain rice gives a slow release of energy and a great source of fibre and the Specially Selected Pork packs in that protein punch, as well as providing a great source of  Niacin, Vitamin B6, and Vitamin B12.

SPECIALLY SELECTED PORK SATAY CURRY

SERVES: 2-3 PREP: 10 mins COOK: 20 mins

INGREDIENTS

• 1 tbsp extra virgin olive oil
• 1 tsp dried coriander
• 2 garlic cloves, crushed
• 400g lean pork fillet, cut into cubes approx. ½-1 inch in size
• 2 tbsp curry paste
• 2 tbsp peanut butter
• 1 tbsp soft brown sugar
• 400ml light coconut milk
• 200ml vegetable stock
• 80g mangetout
• 100g babycorn
• Juice ½ lime
• Salt and pepper, to season
• Rice, to serve
• Fresh coriander, to garnish

METHOD

1. Heat the oil in a large frying pan over a medium heat. Add the dried coriander and garlic and cook for approx. 30s until fragrant.
2. Add the pork and fry for approx. 5 minutes until pork has turned golden, stirring frequently.
3. Stir in the curry paste and peanut butter, before adding the brown sugar, coconut milk and vegetable stock. Allow to simmer for approx. 15 minutes.
4. Add the babycorn and mangetout to the pan and simmer for a further approx. 3 minutes.
5. Add the lime juice and season, as desired, with salt and pepper.
6. Serve on a bed of rice and garnish with fresh coriander.

This recipe makes for a delicious, nourishing meal with the pork not only providing a great source of protein but also a variety of vitamins and a number of B Vitamins, such as Niacin, Vitamin B6, and Vitamin B12, all of which help the body release energy from food.

Fancy giving one a try? Make sure to tag us in your creations @thescotchkitchen.