One of the main attractions at the traditional Scottish Highland Games is the competition of the Heavyweights – Tossing the Caber, Weight over the Bar etc are sights to see as strong, talented athletes throw weights about as if they were toys! From the days of Donald Dinnie onwards strongmen have dominated the games and brought in the crowds. But it is now a case of SOH – Save our Heavies! As the number of Scots competing in their own games has been in decline. At Burrntisland only three heavies were in competition and two of those who put on a great show were American. Over the years visiting heavies have added to glamour and rivalry of the games - great competitors such as Englishmen Arthur Rowe and Geof Capes more than played their part in thrilling game crowds. But at that time there was no shortage of native Scots to take on foreign competition, led by the outstanding Bill Anderson from Bucksburn. But the time has come to appeal to strong young Scots to take on the role of Heavyweight athletes and help save our games!

However there will be no shortage of heavies this weekend in Inverness. Over Saturday 22 and Sunday 23 July 2006 in the Bucht Park Arena, the City of Inverness Highland Games will play host to the Official World Championships for heavies aged 40 plus. For the first time ever Scotland will be hosting the event, indeed it will be the first time the competition has been held out-with America. 100 heavies from around the world will be in the Highland capital for two days of fierce competition to discover which athletes are the best on the Masters circuit. Nine World Championships will be at stake in nine hotly contested age classes as the core attraction of the spectacular City of Inverness Highland Games. Visit www.invernesshighlandgames.com for full details of what should prove to be two fantastic days in Inverness.

To help build up our heavies our recipe this week features the very best in Scottish beef with a dash of oatmeal thrown in for good measure. Roast Fillet of Aberdeen Angus Beef with Oatmeal, Pepper and Lemon Crust will delight all palates.

Roast Fillet of Aberdeen Angus Beef with Oatmeal, Pepper & Lemon Crust

Ingredients:  600 g Aberdeen Angus beef fillet; 30 g porridge oats; 1 tbsp black peppercorns, crushed; 1 unwaxed lemon, finely grated zest; 1 tbsp lemon juice; 1 tsp butter; 150 ml beef stock; 150 ml double cream; oil for greasing

Method:  Preheat the oven 220°C/ gas mark 7. Place a small lightly oiled roasting tin in the oven. Mix the oatmeal, crushed peppercorns, lemon zest and a little salt. Thickly coat the fillet in the mixture, leaving the ends bare. Place in the tin, dot with butter and roast for 15 minutes. Turn off the heat, transfer the fillet to a clean dish and return to the oven to rest, leaving the door ajar. Place the tin on the hob. Pour in the stock and bring up to the boil, scraping in the residues, cooking till reduced by half. Add the cream and boil until thick. Stir in the lemon, adjust seasoning, then pour into a warm jug or bowl. To serve, carve the fillet into slices and serve with green beans and the sauce poured over. Serves 4.