Mother’s Day is nearly here and, for many of the nation’s mums, all they can look forward to is a badly executed breakfast in bed.

Or perhaps a potato print card.

Oh, sure, they’ll hide their disapointment. Heaven knows they have had enough practice but, deep down inside, they and you know it could all be so much better.

Make your dear old Mum proud by cooking lunch this Sunday.

Our chums at Quality Meat Scotland have sent us this recipe. It’s easy but looks impressive and will taste great.

We reckon prep time is ten minutes tops. Frankly, this is simpler than trying to pull off a full cooked at some unholy time of the morning.

Lunch is a much more civilised idea.

Scotch Pot Roast Beef

Serves – 6-8

Ingredients

1.25kg lean Scotch Beef PGI brisket, boned and rolled

1 tbsp oil

2 red onions

6-8 baby carrots

4 sticks celery

2 bay leaves

Black pepper

450ml beef stock

150ml brown ale

1-2 tbsp gravy granules

Method

Preheat oven to 170°C.

Heat the oil in a large saucepan, add the Scotch Beef joint and brown all sides.

Place Scotch Beef in a deep 3.4 litre (6pt) ovenproof casserole dish.

Quarter the onions, peel the carrots and cut the celery into chunks.

Arrange the veg and bay leaves around the joint and season well.

Add the stock and brown ale. Cover with a tight fitting lid and cook for 2 hours.

Thicken with gravy granules if desired.

Serving Suggestions

Serve joint cut into thick slices with braised vegetables and new potatoes.