Scotch Beef is brilliant, according to one of Glasgow’s restaurant scene’s leading lights, Peter McKenna.

And you don’t have to be a top chef and restaurateur to make the most of it.

Peter, owner and chef at The Gannet in Finnieston, explains: “Scotch Beef is great for feeding families - it’s an everyday luxury that everyone can enjoy with the PGI (Protected Geographical Indication) status assuring the quality.

“Scotch Beef PGI is beef from Scotland - sourced from selected Scottish farms that must meet stringent criteria regarding animal welfare and natural production methods.”

Peter adds: “Scotch Beef is incredibly easy to cook with and even cheaper cuts such as brisket or shin are ideal for slow cooking and great value for money.”

“Oriental style dishes using braised Scotch Beef are perfect for feeding the family, and work well glazed and in a salad as the weather gets warmer.

“There are also plenty of recipes available to make the best use of your leftovers which is a real winner for families.”

Peter loves cooking with Scotch Beef in the restaurant and at home.

“I like to experiment with different cuts and accompaniments; a Gannet Bar favourite is our Scotch Beef PGI "diamond muscle" with Ayrshire beets, artichoke, shallot, broccoli and Madeira sauce,” he explains.

“This dish uses a lesser known cut of beef from the Diamond muscle, a sub-primal cut from the beef - round, very lean and tender. We have this dish on the menu all year round, changing the garnish to suit the season.”

He adds: “At the moment, we’re in talks with Gilmour Butchers about trying some new cuts to develop a lighter dish for spring.

“At home I tend to pick a quick option like a rare Scotch Beef rib eye, with a chimichurri sauce to dress. It’s great as it takes no time at all but is so full of flavour.”

There are several beef-based recipes on the Eat Better Feel Better website, but we are taking inspiration from Peter and showcasing an Oriental-style dish for our healthy eating column this week.

Don’t miss the Evening Times Eat Better Feel Better column every Thursday. As well as providing recipes for healthy, balanced dishes that can be made at home, we’ll be including tips on how to save money and get the kids involved in cooking. Discover more online at eatbetterfeelbetter.co.uk and eveningtimes.co.uk

Beef, Pepper and Sugar Snap Pea Stir Fry with Rice

Ready in 25 mins

Serves 4, costs less than £4

Cooks in 15 mins

Ingredients

1 Pack Diced Frying Beef (440g)

1 Tablespoon Vegetable Oil (10g)

4 Spring Onions (40g)

1 Pepper (160g)

1 Pack Sugar Snap Peas (200g)

8 Teaspoons Reduced Salt Soy Sauce (40g)

1 Tablespoon Sugar (20g)

2 Garlic Cloves (6g)

1 Piece Ginger, 1 cm Piece (10g)

1 Tablespoon Cornflour, Level Tablespoon (20g)

1 Mug Rice (300g)

Prepare marinade and leave beef to marinade in advance or even overnight (cover with marinade and refrigerate).

Method

Peel garlic and to remove outer layer of ginger using a knife or vegetable peeler. Chop both into small pieces.

In a small bowl mix 3 teaspoons of soy sauce with the cornflour, sugar, garlic and ginger then add the beef. Leave to one side while preparing other ingredients or if time leave to marinade for 20 minutes.

Deseed the pepper and slice. Prepare spring onions by chopping off top and bottom and removing outer layer if required. Slice into small pieces.

Heat oil in a large frying pan or wok. Add beef to pan and fry for 3 minutes until it begins to brown.

Meanwhile cook the rice as per manufacturers' instructions.

Add the pepper and sugar- snap peas to the pan and cook for 2-3 minutes then add the spring onion and the remaining soy sauce.

Cook for a further 2 minutes then serve with the rice.

Tip for kids: Introduce chopsticks for some fun!