Aberdeen Angus beef from Blackmount Organics is slowly casseroled with button mushrooms, onions, red wine and rich beef stock. You'll find this recipe ends up as a tender, succulent and appetising meal on your table. Just serve with creamed potatoes.

You will enjoy these plump and tender chicken fillets, which are cut into strips, cooked gently with white wine and tarragon, and finished with cream. Nice served with wild rice or potatoes.

Shoulder of Perthshire pork from Blackmount Organics is cooked with onions, garlic and white wine, then finished with a good squeeze of fresh lemon. A side salad and some crusty bread give a substantial meal.

Fresh fish-lovers will fall for this superb, new pie filling. Simple Simon prepares the recipe with a mixture of undyed (one third) and fresh (two thirds) North Sea Haddock fillets, which are gently poached in a leek and white wine sauce, then flavoured with Tayside dill and parsley, and finished with double cream. Mmmmm. Just place the contents in an ovenproof dish. Top with mashed potatoes, glaze with egg wash and bake in a medium oven till golden brown.

Fresh aubergines, courgettes, peppers, onions, and tomatoes are casseroled with a flavouring of garlic, ripe black olives, and capers, then finished off with feta cheese. Delicious on its own, with new potatoes or steamed rice, as a pasta sauce or as a vegetable accompaniment to a meat dish. Perfect with a roast.