April Fools of a brand collab between Howie’s x Heinz. Just a joke but could it become reality…
Winner of Meat Product of the Year 2023 our Black Label Aberdeen Angus Gastro Burgers are back!!
hands up who’s excited for the return of our BBQ RANGE!!
Our limited edition Chocolate Haggis Dessert was only available in the run up to Burns 2024 and is no longer available to purchase. Sorry to disappoint.
Is it even Christmas without some Simon Howie bon bons and pigs in blankets?! We are pleased to announce our Christmas trimmings range is now go in supermarkets across Scotland!
Fuelling us
Whatever the weather!
Less Naughty
Nosh
At Simon Howie Foods we hold ourselves to quality standards in the industry and only work with farmers that share our values. Farming practices and taste are intrinsically linked, so we demand our suppliers meet the highest animal welfare standards and rear superb animals.
In addition, we invest in our infrastructure, equipment and people. We recognise that each employee has a responsibility to ensure that the quality of products or services under their control meet our required standards at all times.
Whether it is a prime cut of beef bought from your local Simon Howie Butcher, a Simon Howie product bought from the supermarket or a Simon Howie steak eaten at a high-end restaurant, we guarantee the highest quality of meat that has been carefully prepared by our team of award-winning chefs and butchers.
We pride ourselves on the quality of our products and are delighted our customers agree.
Last 50 places available!! Sign up now or miss out!! Link in story.
Get ready to move that Puddin’ !!
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 🏃🏻♀️ 🏴
Thank you weather gods! Glorious weather for our Puddin’ Race promo shots today. Same again on the 25th of January as discussed, thank you kindly. 🙏
Big thanks also to the glorious @zandermurrayofficial and shout out to our charity partners @samhscotland
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.
Homemade black pudding meatball recipe now on our website. 🖤
Our Wee Black Puddings are perfect fridge fillers thanks to their long shelf life. Have a few to hand for delicious breakfasts and comforting meals like this one.
🥇 Sign up and join us for the first ever Simon Howie 5k Puddin’ Race 🏃
Who will be declared The Great Chieftain o’ The Puddin’ Race this Burns Night!?
Join us for a family-friendly 5K and fun run at our headquarters in Perthshire and find out! Haggis and medals up for grabs and all in support of SAMH, helping to deliver vital mental health support across Scotland.
Places are limited, so lace up, join the fun, and let’s make this January a month people want to run towards, not away from. 😊
Black Pudding Potato Hash
Ingredients:
4 slices of Simon Howie Smoked Back Bacon
500g of baby potatoes, cut into 1-inch pieces
Half a white onion, chopped
2 slices of Simon Howie Classic Breakfast Black Pudding
1/2 tsp of garlic powder
A pinch of chillies
Salt and pepper to taste
1 tbsp olive oil
4 eggs
1 tbsp of fresh chopped parsley
Method:
1. Heat a medium cast-iron skillet (with a lid) over medium heat. Add the bacon and cook until almost crispy, about 10 minutes.
2. Transfer the bacon to a paper-towel-lined plate, cut into small pieces, and set aside.
3. Discard the bacon fat in the pan, add olive oil and warm it up. Add two slices of black pudding, fry for 6-8 minutes, turning several times. Once ready, cut into cubes. Transfer to a container and keep warm.
4. In the same pan, add the onion and cook until browned.
5. Add the potatoes and cook until golden brown, about 20 minutes. Stir occasionally.
6. Season the potatoes with salt, pepper, chillies, and garlic powder.
7. Reduce the heat to medium-low, add the bacon and black pudding, and mix everything together well.
8. Create four wells in the mixture and break an egg into each one. Cover the pan with the lid and cook until the egg whites start to solidify, about 5-6 minutes. If the mixture is burning, add a splash of warm water.
9. Once the eggs are fully cooked, sprinkle with fresh parsley and serve.
The perfect recipe for enjoying the delicious combination of Black Pudding, Bacon, and Eggs at any time of the day. This glorious Potato Hash recipe is as well placed for lunch or an evening meal as it is a delicious breakfast with a difference. #blackpudding
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