Seen in the wild in the highlands of Scotland. Proud to be Scottish.
No Haggis. No Party. Spotted on the Big Screen at the Fan Zone.
No Haggis. No Party made it to the baseball… alot!
We’ve been enjoying lively debate with our customers on their breakfast do’s and dont’s!
Roses are red… sausages are square ❤️
Turn a classic Scottish favourite into a quirky Valentine’s treat!
Heart-shaped Lorne, pork link sausage, waffles, beans and melted cheese all baked into one ultimate Love Sausage Pie.
Would your Valentine love this? 👀
Prep time:
5 min
Cooking time:
1 hr mins
Serves:
3 people
A proper crowd-pleaser, our Premium Beef Meatball Sub is packed with flavour from the very first bite. Juicy, succulent beef meatballs are smothered in a rich tomato sauce, topped with melted cheese, and loaded into a crunchy ciabatta roll. Perfect for a satisfying lunch or an easy midweek dinner, this is comfort food at its very best!
1 pack of Simon Howie Premium Beef Meatballs
2 tins (800g) of tomato polpa (chopped or crushed tomatoes)
2–3 tbsp vegetable oil (rapeseed or sunflower oil)
2 garlic cloves
½ an onion
Salt and freshly ground black pepper, to taste
6 fresh basil leaves
200 ml of water
3 ciabatta sandwich rolls
9 slices of mozzarella
Freshly grated Parmesan cheese, for garnish
Freshly chopped basil, for garnish
1. Finely chop the onion and garlic cloves and set aside.
2. Heat the vegetable oil in a large casserole dish or deep frying pan over a medium-high heat. Add the meatballs and fry for 6–8 minutes, turning occasionally, until browned
on the outside. They do not need to be fully cooked at this stage. Remove the meatballs from the pan and set aside.
3. Using the same pan, add the chopped onion and garlic. Reduce the heat to medium and sauté for 3–4 minutes, stirring occasionally, until softened and lightly golden.
4. Pour the tomato polpa into the pan. Add the 200 ml of water to the empty tomato tins and swirl it around to collect any remaining tomato then pour it into the pan. Season with salt and black pepper, then stir well.
5. Bring the sauce to a gentle simmer and cook for 10 minutes, stirring occasionally.
6. Return the browned meatballs to the pan and add the basil leaves. Cover with a lid and simmer gently for 20 minutes, stirring the sauce occasionally and carefully turning the meatballs to ensure they cook evenly. Check that the meatballs are fully cooked through before serving.
7. Preheat the oven to 180°C (160°C fan).
8. Slice each ciabatta roll in half horizontally. Spoon some of the tomato sauce onto the bottom half of each roll, then arrange 4 meatballs on each sandwich and top with 3 slices of
mozzarella.
9. Melt the mozzarella. Place the open sandwiches on a baking tray and bake for approximately 4–6 minutes, or until the mozzarella has melted to your liking and the
bread is lightly toasted.
10. Remove the sandwiches from the oven and sprinkle with freshly chopped basil and grated Parmesan. Close the sandwiches, serve immediately, and enjoy!
A proper crowd-pleaser, our Premium Beef Meatball Sub is packed with flavour from the very first bite. Juicy, succulent beef meatballs are smothered in a rich tomato sauce, topped with melted cheese, and loaded into a crunchy ciabatta roll. Perfect for a satisfying lunch or an easy midweek dinner, this is comfort food at its very best!
Prep time: 5 min
Cooking time: 1 hr
Serves: 3
1 pack of Simon Howie Premium Beef Meatballs
2 tins (800g) of tomato polpa (chopped or crushed tomatoes)
2–3 tbsp vegetable oil (rapeseed or sunflower oil)
2 garlic cloves
½ an onion
Salt and freshly ground black pepper, to taste
6 fresh basil leaves
200 ml of water
3 ciabatta sandwich rolls
9 slices of mozzarella
Freshly grated Parmesan cheese, for garnish
Freshly chopped basil, for garnish
1. Finely chop the onion and garlic cloves and set aside.
2. Heat the vegetable oil in a large casserole dish or deep frying pan over a medium-high heat. Add the meatballs and fry for 6–8 minutes, turning occasionally, until browned
on the outside. They do not need to be fully cooked at this stage. Remove the meatballs from the pan and set aside.
3. Using the same pan, add the chopped onion and garlic. Reduce the heat to medium and sauté for 3–4 minutes, stirring occasionally, until softened and lightly golden.
4. Pour the tomato polpa into the pan. Add the 200 ml of water to the empty tomato tins and swirl it around to collect any remaining tomato then pour it into the pan. Season with salt and black pepper, then stir well.
5. Bring the sauce to a gentle simmer and cook for 10 minutes, stirring occasionally.
6. Return the browned meatballs to the pan and add the basil leaves. Cover with a lid and simmer gently for 20 minutes, stirring the sauce occasionally and carefully turning the meatballs to ensure they cook evenly. Check that the meatballs are fully cooked through before serving.
7. Preheat the oven to 180°C (160°C fan).
8. Slice each ciabatta roll in half horizontally. Spoon some of the tomato sauce onto the bottom half of each roll, then arrange 4 meatballs on each sandwich and top with 3 slices of
mozzarella.
9. Melt the mozzarella. Place the open sandwiches on a baking tray and bake for approximately 4–6 minutes, or until the mozzarella has melted to your liking and the
bread is lightly toasted.
10. Remove the sandwiches from the oven and sprinkle with freshly chopped basil and grated Parmesan. Close the sandwiches, serve immediately, and enjoy!
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