For your guidance only, we have included information on cooking times and temperatures. This does not allow for variations relating to the type of appliance you may be using.
We have also included some hints and tips for cooking beef.

You can, of course, buy the beef and speciality products (such as haggis) for these recipes at our online shop.

We are now providing recipes for Specials at our online shop but just in case you missed one click on the links below to visit the archive

Roast Beef recipes

Delia Smith

BBC Food  you have to look at this site if only for the pictures


Oxtail Braised in Guinness with Cannellini Beans (by Delia Smith)

If you have run out of inspiration or just fancy a wee change from your usual meals: here are a few recipes to help make the most of your Hereford Prime Beef.
Beef and Pasta Supper

Chicken Breast stuffed with Haggis


Douglas Lisi from L’Aperitif in Stranraer has kindly supplied the scrumptious recipes below. L’Aperitif is the ideal place for a special occasion dinner or entertaining friends.

Beef and Pasta Supper

350g (12oz) Rump Steak cut into thick slices
Ground Black pepper
1 level tablespoon mustard seeds (ground)
4oz butter
8oz mushrooms
4 tbsp of brandy
200ml of cream
2 level tbsp wholegrain mustard
Pasta (Any shape) Around 175g per person
Chives to garnish

•Toss steak strips in black pepper and mustard seeds. Heat 3oz of the butter in a   pan and cook strips of steak for two minutes
•Remove steak and keep warm
•Heat remaining butter and cook mushrooms. Add the brandy and Cream: Stir in   mustard and season with black pepper
•Return beef to sauce and bring to the boil
•Cook pasta in salted boiling water
•Bring sauce and pasta together and garnish with chives

Sirloin Steak with Bloody Mary Sauce

4 Sirloin steaks

For the marinade:
30ml / 2tbsp Dark soy sauce
60ml / 4tbsp Balsamic vinegar
30ml / 2tbsp Olive oil

For the Bloody Mary Sauce:
1kg /2 ¼ib Very ripe tomatoes, peeled and chopped
Tomato puree if required
50g /2oz Chopped onions
2 Spring onions
5ml / 1tbsp Chopped fresh coriander
5ml / 1tbsp Ground cumin
5ml / 1tbsp Salt
15ml / 1 tbsp Fresh lime juice
120ml / 4fl oz Cup beef consommé
60ml/ 4tbsp Vodka
15ml /1tbsp Worcestershire sauce

1. Lay the steaks in a shallow dish. Mix the marinade ingredients together, p pour over the steak and leave to marinate in the fridge for at least 2 hours, turning once or twice
2. Place all the sauce ingredients in a food processor and blend to a fairly smooth texture. If the tomatoes are not quite ripe, add a little tomato puree. Put in a saucepan, bring to the boil and simmer for about 5 minutes
3. Remove the steaks from the dish and discard the marinade. Cook the steaks on a medium-hot heat for about 3-6 minutes each side, depending on how rare you like them, turning once during cooking. Serve the steaks with the bloody Mary sauce

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Chasseur Sauce

25g Butter
15g Shallots finely chopped
I Clove garlic finely chopped
50g Sliced mushrooms
60ml Red wine
100g Chopped tomatoes
250ml Reduced stock
25g Chopped parsley

1. Melt the butter in a pan, add the shallots and cook for 2-3 minutes
2. Add the garlic and mushrooms, cover, and gently cook for 2-3 minutes. Strain off the fat
3. Add the wine and reduce by half. Add the tomatoes and mix well
4. Add the reduced stock: simmer for 5-10 minutes.
5. Season and add the chopped parsley

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Chicken Breast stuffed with Haggis

Buy sliced haggis for this recipe from our online shop

Thanks to Mr Morris who submitted this unusual recipe for haggis which he credits to Eddie McWhirr. Sounds tasty to us.

1 chicken breast per person
1 slice of slicing haggis per person (plastic wrap removed)
Sufficient bacon to wrap each chicken breast

Slice the chicken breasts so that they open like a sandwich
Stuff each breast with one piece of slicing haggis
Wrap each chicken breast in bacon slices
Cook, covered, in a moderate oven for an hour then remove the cover and crisp the bacon for about 30 minutes

Serve with vegetables and onion gravy

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