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:
2 hours 30 minutes
Cooking time:
2 minutes mins
Serves:
4 people
Once you realise how easy it is to make your own pizza dough, you will never go back! Topped with haggis – perfect for a Burns Night alternative!
800 g strong white bread flour
200 g fine ground semolina flour or strong white bread flour
1 level tablespoon fine sea salt
2 x 7 g sachets of dried yeast
1 tablespoon golden caster sugar
Passatta
Mozzarella Cheese
1 x Simon Howie Wee Haggis
1. For the dough, combine the flours and 1 level teaspoon of sea salt.
Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then add to the dry mixture.
2. Once combined, use a dough hook to initially knead the dough.
3. When the dough comes together, flour your hands and knead by hand – rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
4. Divide into individual portions and place in a lightly greased container, cover and leave in a warm place to prove for 2 hours, or until doubled in size.
5. Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.
6. Dust a metal paddle with flour, layout your pizza base and add the toppings.
7. If you have a pizza oven – bake in less than a minute and enjoy!
Once you realise how easy it is to make your own pizza dough, you will never go back! Topped with haggis – perfect for a Burns Night alternative!
Prep time: 2 hours 30 minutes
Cooking time: 2 minutes
Serves: 4
800 g strong white bread flour
200 g fine ground semolina flour or strong white bread flour
1 level tablespoon fine sea salt
2 x 7 g sachets of dried yeast
1 tablespoon golden caster sugar
Passatta
Mozzarella Cheese
1 x Simon Howie Wee Haggis
1. For the dough, combine the flours and 1 level teaspoon of sea salt.
Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then add to the dry mixture.
2. Once combined, use a dough hook to initially knead the dough.
3. When the dough comes together, flour your hands and knead by hand – rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
4. Divide into individual portions and place in a lightly greased container, cover and leave in a warm place to prove for 2 hours, or until doubled in size.
5. Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.
6. Dust a metal paddle with flour, layout your pizza base and add the toppings.
7. If you have a pizza oven – bake in less than a minute and enjoy!
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