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 mins
Cooking time:
Depends on cooking method (10 - 60) mins
Serves:
4 people
What better way to celebrate Burns Night than with one of our best selling haggis. Cook it up the traditional way with neeps and tatties or see our other recipes for more unusual ideas for eating the national dish.
 1 haggis
400g neeps (aka swede, yellow turnip)
500g tatties (potatoes)
 butter
milk (optional)
salt and pepper to taste
Cook your haggis according to the cooking method of chosen cooking method. See back of pack.
Meanwhile, peel your neeps and tatties. Cube them, then boil separately till tender. Drain, then mash separately with a good bit of butter. If you like, add a glug of milk to get a smoother consistency. Then add salt and pepper to taste.
Once your haggis is ready, serve alongside the neeps and tatties for a traditional Burns supper.
What better way to celebrate Burns Night than with one of our best selling haggis. Cook it up the traditional way with neeps and tatties or see our other recipes for more unusual ideas for eating the national dish.
Prep time: 10 mins
Cooking time: Depends on cooking method (10 - 60 mins)
Serves: 4
Cook your haggis according to the cooking method of chosen cooking method. See back of pack.
Meanwhile, peel your neeps and tatties. Cube them, then boil separately till tender. Drain, then mash separately with a good bit of butter. If you like, add a glug of milk to get a smoother consistency. Then add salt and pepper to taste.
Once your haggis is ready, serve alongside the neeps and tatties for a traditional Burns supper.
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