Kids are being encouraged to get cooking this summer as The Scotch Kitchen, run by Quality Meat Scotland (QMS), launches a free digital resource for the holidays.
The Scotch Kitchen Classroom, at www.scotchkitchen.com includes free, downloadable simple step-by-step recipes using Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork – all ingredients that come from Scottish farms that have met the highest possible production standards across the entire supply chain.
Parents or guardians will also find activity worksheets, cooking challenges and games designed to build an understanding of where food comes from and different types of meat, prepared by Quality Meat Scotland’s in-house Health & Education Team. The packs are suitable for primary school aged children.
The resource is being supported by Scotland’s National Chef and culinary educator Gary Maclean, who has himself been running family cook-along demos to keep the boredom at bay during lockdown.
Gary said: “A lot of families have been really keen to get the kids involved at mealtimes over the past few months, and the new Scotch Kitchen Classroom packs are an easy way to continue this momentum.
“It’s never too early for young people to get involved with meal prep and cooking, and it’s something that will come in handy as a skill for later in life – be it for moving out of home, getting a part-time job or gaining an understanding of one of Scotland’s key industries.
“I’m looking forward to seeing some of the finished dishes!”
Alix Ritchie from Quality Meat Scotland’s Health & Education team said: “Lockdown has seen parents and guardians take on the additional role of teachers, getting kids motivated to continue learning despite the challenging circumstances!
“We’ve pulled together a number of resources to help parents if they want to continue the momentum throughout the summer holidays, providing fun yet educational materials that will help kids learn about the abundance of natural and healthy produce we have here in Scotland – including Scotch Beef, Scotch Lamb and Specially Selected Pork.
“There’s been a definite shift towards people becoming more interested in local suppliers and the source of their food & drink in recent months, which is fantastic news for the Scottish red meat industry, which includes everyone from farmers and auctioneers to processors and butchers who’ve been working hard behind the scenes to keep the nation fed.”
As well as the recipe booklet, additional inspiration can be found at The Scotch Kitchen on Facebook and Instagram and at https://www.scotchkitchen.com/the-scotch-kitchen-classroom/