🎆 𝗕𝗢𝗡𝗙𝗜𝗥𝗘 𝗡𝗜𝗚𝗛𝗧 𝗦𝗔𝗨𝗦𝗔𝗚𝗘 & 𝗕𝗘𝗔𝗡 𝗖𝗔𝗦𝗦𝗘𝗥𝗢𝗟𝗘🎆

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
8 Simon Howie Premium Steak Sausages, 365g of Drained Borlotti Beans, Half a White Onion, 1 Carrot (finely chopped), 1 Garlic Clove (diced), 80ml of Red Wine, 80ml Water, 550g of Tomato Passata, Salt and pepper to taste, 3tbsp of Olive Oil, 2 Sprigs of Rosemary

𝗠𝗘𝗧𝗛𝗢𝗗
1. Heat the olive oil in a large casserole dish.
2. Add 1 garlic clove (sliced in half), finely chopped carrot, and the diced onion, then cook gently for 3 minutes.
3. Increase the heat and stir frequently.
4. Once hot, pour in the wine and stir until the alcohol has completely evaporated.
5. Reduce the heat, add the sausages, and allow them to brown for 3-4 minutes.
6. Toss in some rosemary sprigs and remove the garlic clove.
7. Stir in the tomato passata and 80ml of water. Season with salt and pepper to taste, then let everything cook for 25-30 minutes.
8. Add the drained borlotti beans and stir through the mixture, allowing them to cook for another 10 minutes.
9. Your Bonfire Night meal is now ready! Garnish with some rosemary and a drizzle of olive oil before serving with crusty bread and butter.

Wee Puddin’ places have all GONE!

The 1k Fun Run is now SOLD OUT. There are still places for the 5k Puddin’ Race but not many and they are going FAST!!

It’s going to be a sell out and we are so excited to hold our first Puddin’ Race in support of @samhscotland and can’t wait to see all our runners in January 🏃🏻‍♀️ 🏴󠁧󠁢󠁳󠁣󠁴󠁿

BLACK PUDDING MEATBALLS

INGREDIENTS
1 x Simon Howie Wee Black Pudding, chopped into cubes.
1 x Pack of Simon Howie Premium Pork Sausages, skinned.
Garlic, Sage Leaves, Rosemary Stems, Thyme, 1 Egg, 50g of Parmesan Cheese, Bread, Passata, Olive Oil, 1 Small Onion, Tomato Puree, Polenta, Fresh Basil to garnish.

METHOD
1. In a large saucepan, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and one chopped garlic clove, and sauté for 5 minutes.
2. Pour in the passata and 800 ml of water, sprinkle in some sugar to remove the acidity. Bring the sauce to a gentle boil.
3. Reduce the heat to low, cover the sauce and allow to simmer for about 20 minutes. Stir occasionally.
4. Place the bread into a food processor and pulse until coarsely ground. Next, incorporate the garlic and herbs, pulsing until well combined.
5. In a bowl, mix the cubes of black pudding with the sausage meat. Add the bread mixture, salt and pepper and mix well. Add one egg and incorporate it well into the mixture, then add the grated Parmesan cheese.
6. In a cast-iron skillet, pour in some vegetable oil, enough to cover half the meatballs, and let it reach a temperature of 170°C.
7. Shape the meat mixture into approximately 14-16 meatballs and fry them in the vegetable oil. Let them cook for approximately 6-8 minutes per side.
8. When the meatballs are ready, place them into the tomato sauce and cook together over low heat for the final 10 minutes.
9. Meanwhile, prepare the polenta. Place 800ml of cold water in a medium saucepan, bring to a boil, add the polenta gradually to the water. Stir continuously with a whisk. Reduce to low heat and simmer for 1 minute for soft polenta or 5
minutes for a firmer texture. Season to taste.
10. Serve the polenta on 4 plates, add the meatballs with the tomato sauce and garnish with fresh basil.