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:
45 mins
Serves:
4 people
Burns Night Sides Made Better! Who says Haggis, Neeps and Tatties needs to be kept simple!? Celebrity chef Tony Singh shows us a great way to inject even more flavour into the traditional Burns Supper with this delicious Masala Mash.
1kg potatoes – peeled and chopped into chunks
150g butter
100ml double cream
100g chopped tinned tomatoes
1 medium onion – finely chopped
4 cloves garlic – pureed
1-inch piece of fresh ginger – minced
2 green chillies – finely chopped (adjust to taste)
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric powder
½ tsp chilli powder
Salt – to taste
15g fresh coriander – chopped
Boil the Potatoes
Place the chopped potatoes in a large pot of salted water and bring to a boil. Cook for 15-20 minutes, or until they’re soft and can be easily pierced with a fork. Drain and set aside.
Prepare the Spice Mix
In a large frying pan, heat the butter.
Add the chopped onion and sauté for about 5-7 minutes, until softened and golden brown.
Add the garlic, ginger, and green chillies, and sauté for another minute or two.
Add all your dry spices and fry for a minute.
Add the tomatoes and cook for 3 mins then add 1/2 pint of water and cook for 7 minutes.
Add the double cream and bring to the boil.
Meanwhile Mash the Potatoes
Mash the potatoes with a potato masher or put through a potato ricer in a bowl.
As soon as it is ready add the masala cream mixture into the potatoes in the bowl and mix well.
Season with salt.
Garnish and Serve
Garnish with fresh coriander leaves and serve warm.
Burns Night Sides Made Better! Who says Haggis, Neeps and Tatties needs to be kept simple!? Celebrity chef Tony Singh shows us a great way to inject even more flavour into the traditional Burns Supper with this delicious Masala Mash.
Prep time: 10 mins
Cooking time: 45 mins
Serves: 4
1kg potatoes – peeled and chopped into chunks
150g butter
100ml double cream
100g chopped tinned tomatoes
1 medium onion – finely chopped
4 cloves garlic – pureed
1-inch piece of fresh ginger – minced
2 green chillies – finely chopped (adjust to taste)
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric powder
½ tsp chilli powder
Salt – to taste
15g fresh coriander – chopped
Boil the Potatoes
Place the chopped potatoes in a large pot of salted water and bring to a boil. Cook for 15-20 minutes, or until they’re soft and can be easily pierced with a fork. Drain and set aside.
Prepare the Spice Mix
In a large frying pan, heat the butter.
Add the chopped onion and sauté for about 5-7 minutes, until softened and golden brown.
Add the garlic, ginger, and green chillies, and sauté for another minute or two.
Add all your dry spices and fry for a minute.
Add the tomatoes and cook for 3 mins then add 1/2 pint of water and cook for 7 minutes.
Add the double cream and bring to the boil.
Meanwhile Mash the Potatoes
Mash the potatoes with a potato masher or put through a potato ricer in a bowl.
As soon as it is ready add the masala cream mixture into the potatoes in the bowl and mix well.
Season with salt.
Garnish and Serve
Garnish with fresh coriander leaves and serve warm.
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