Cooking time: 30mins
For the lamb burgers
• 450g lean minced Scotch lamb
• 1/4 red onion, chopped into very small pieces
• 1 tablespoon chopped fresh mint
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• Pinch salt & pepper
• 1 red / orange / yellow pepper cut into strips (for Spiders legs)
• Bottle of balsamic glaze (to draw spiders web)
• Black olives, pepper, feta cheese, tomatoes (for eyes)
1. Place all of the burger ingredients in a large bowl and using your hands mix well, making
sure the vegetables are mixed into the meat.
2. Divide the mixture into 6 and shape into burgers.
3. Brown the burgers in a frying pan then transfer to a baking tray in a hot oven until
cooked through and piping hot in the middle, approximately 10 - 15 minutes.
4. To make the spiders - for legs use thin strips of peppers, carrots or cucumber and push
into your cooked burger, you can use pieces of peppers or tomatoes and olives for the
mouth and eyes.
5. Draw a web with balsamic glaze on a plate and serve with rolls and salad.
• 500g lean minced Scotch Beef
• 1 large onion, finely chopped
• 1 carrot, finely chopped
• 1 stick celery, finely chopped
• 2 garlic cloves, peeled and crushed
• 1 heaped tsp hot chilli powder (or 1 level tbsp. for mild)
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tbsp vegetable oil
• 1 beef stock cube made up with 300ml hot water
• 400g can chopped tomatoes
• 2 tbsp tomato purée
• 410g can red kidney beans
• Fresh chives to garnish
• Wholemeal tortillas
• Cayenne pepper
• Soured cream / cream fraiche
1. Heat pan & add oil, add chopped onions and cook for a couple of mins.
2. Add chopped celery and carrot. Cook for another 5 minutes.
3. Add minced beef and allow to brown at a high heat. Add spices - let flavours infuse.
4. Add tom puree and cook through for a minute.
5. Add chopped tomatoes and add hot beef stock - let come to the boil.
6. Redice heat and simmer gently for around 1 hour.
7. Add drained kidney beans and cook for another 20-30 minutes
8. Meanwhile cut out the ghosts and gravestones from wholemeal tortillas. Brush with a
little oil and sprinkle on some cayenne pepper then bake in a preheated oven at
180°C/160°C Fan for 4-6mins until golden brown and crispy.
9. Serve in the chilli with chopped coriander, & soured cream on top.
For an even quicker filling used minced beef and flavour it in the same way.
Cooking time: 3 hours 45mins plus chilling
• 250g diced Scotch Beef for casserole
• 1tbsp flour
• 2tbsp oil
• 1 onion, finely chopped
• 1 stick celery, finely chopped
• 1 beef stock cube, crumbled
• 2tsp Worcestershire sauce
• 2tbsp tomato puree
• 1 tsp brown sugar
• 175g butternut squash, flesh only, cut into small cubes
• 500g Shortcrust pastry
• 1 egg, beaten
1. Preheat the oven to 150°C/130°C fan.
2. Put the beef in a bowl, sprinkle on the flour and season. Toss to coat.
3. Heat oil in a large casserole dish, cook the beef over a high heat until just browned
then transfer to a bowl.
4. Add the onion and celery to the casserole dish and cook until soft. Transfer the meat
back to casserole dish.
5. Stir in the tomato puree, Worcestershire sauce and brown sugar. Next add the beef
stock and bring to the boil then cook in the oven for 1 hour 45mins.
6. Add the squash and cook for another 30mins, until the meat is tender. Leave to cool.
7. While the meat is cooking, flour a work surface and roll out the pastry thinly. Cut out
8x10cm rounds and 8 x 11.5cm rounds.
8. Cut jack-o- lantern faces in the smaller rounds. Put the rounds on a plate with a piece
of baking paper between each one. Cover with cling foil and chill.
9. Turn up the heat to 200°C/180°Cfan.
10. Use the larger pastry rounds to line 8 Yorkshire pudding tins. Fill with beef mixture.
Brush the edges with egg. Put the pastry lids on top, brush with egg and bake for 20-
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