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!
Prep time:
10-15 mins
Cooking time:
30-90 mins
Serves:
6 people
Add a Scottish twist and delicious flavour to your favourite roast with this quick and easy stuffing recipe. A real crowd pleaser!
454g Simon Howie haggis
400g pork mince
1 shallot
Mixed herbs
Salt & pepper to taste
1. Finely chop the shallot and combine with the mixed herbs.
2. Slice the haggis in to chunks and break up with your fingers.
3. Add the pork mince, salt, pepper and shallot mix and combine.
4. For a wonderfully succulent and delicious Christmas Turkey (or Roast Chicken) – loosen the skin from the meat using your fingers and then stuff the bird under the skin with the mixture making sure to get an even coverage. Alternatively, put the stuffing in the cavity of the bird or in an ovenproof dish and cook separately.
5. Cook as necessary and enjoy!
Add a Scottish twist and delicious flavour to your favourite roast with this quick and easy stuffing recipe. A real crowd pleaser!
Prep time: 10-15 mins
Cooking time: 30-90 mins
Serves: 6
454g Simon Howie haggis
400g pork mince
1 shallot
Mixed herbs
Salt & pepper to taste
1. Finely chop the shallot and combine with the mixed herbs.
2. Slice the haggis in to chunks and break up with your fingers.
3. Add the pork mince, salt, pepper and shallot mix and combine.
4. For a wonderfully succulent and delicious Christmas Turkey (or Roast Chicken) – loosen the skin from the meat using your fingers and then stuff the bird under the skin with the mixture making sure to get an even coverage. Alternatively, put the stuffing in the cavity of the bird or in an ovenproof dish and cook separately.
5. Cook as necessary and enjoy!
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