Barbecue plan to beat midges

Marinade created to repel the wee pests

Torridon chef Paul Green with BBQ Scotch Beef skewers
Chef Paul Green serves up some Scotch beef in a bid to keep the midges at bay.

IF you have beef with the midges, Scotch Beef might just have the solution for you.

The magic potion blends rosemary, thyme, bay leaves, garlic, olive oil, Worcestershire sauce, Dijon mustard, Tabasco, peppercorns, sea salt and lemon juice, and this is all added to a slice of steak.

The formula was developed for Scotch Beef PGI by midge expert Dr Alison Blackwell and chef Paul Green of the Torridon Hotel in Scotland’s west coast midge hunting ground.

When added to the beef and barbecued, Scotch Beef PGI says, the concoction releases aromas that form a natural midge deterrent.

Dr Blackwell said: “Using a combination of natural deterrents like rosemary, thyme, garlic and bay leaves can help save summer by making midges less of a nuisance.”

Paul added: “I’m always inspired by the robust and resilient produce that can grow in the Scottish Highlands.

“What better way to fight nature than with nature.”