May the fork be with you this Burns Night!
Will our brave young haggis succeed in his quest? Watch this space…
We’ve been busy rolling out changes to our bacon packs! Who all noticed their new makeover?
Our Smoked, Unsmoked and Sweetcure Back Bacon variants have all now changed to the new format, as well as our most recent bacon addition, Dry Cure Smoked Streaky Bacon!
Find out more about how we’re investing in our bacon in our latest blog…
Never mind the Emmys… the results of this year’s Great Taste Awards have been announced!
We are delighted to have scooped wins for FIVE of our products this year, including our brand-new Black Label Premium 97% Pork Sausages!
Read on to see the full list of winners…
Dining in doesn’t have to mean missing out!
⠀
Bring an extra something special to the table with our all-new range of Black Label Premium Sausages, now available in @Tescofood stores across Scotland!
The best thing about a sudden return to rainy days is the excuse for some classic comfort food for dinner, don’t you think?
We love the look of @natalie_mfp‘s plate of beef olives, gravy and root veg!
Our Traditional Beef Olives are available in Tesco stores across Scotland in packs of 2 or 4 for families of all sizes! Find near you using our stockist finder at the link in our bio…
#SimonHowie #foodspiration #comfortfood
Yes, these are an American thing, but they sound so cute and are really just loaded mashed potato balls!
Use the leftover potato from our recipe for Potato Skins and follow our recipe or handy how-to video to make these delicious bite-size treats loaded with black pudding and cheese!
Once you dip one of these into sweet chilli dipping sauce, you won’t ever want to stop!
Prep time: 20
Cooking time: 5
Serves: 6
1 Simon Howie Wee Black Pudding
Insides of 5 small baked potatoes (left over from our Loaded Potato Skins recipe!)
130g cheddar cheese, grated
2 tbsp chopped chives
1 spring onion, sliced (optional)
2 large eggs, beaten
200g Panko breadcrumbs
450ml vegetable oil (for frying)
1. Slice the Wee Black Pudding and place on a microwaveable plate. Cover with cling film (pierce film) and microwave for 2 minutes.
2. In a bowl, mix the leftover potato (from our Loaded Potato Skins recipe), cheese, black pudding and the chives together.
3. Scoop out the mixture and roll into individual balls. With the egg wash and breadcrumbs on two separate plates, roll each of the balls first in the egg and then the breadcrumbs.
4. Heat a pan of vegetable oil to a high heat and carefully deep fry until golden brown.
5. Serve with your favourite dipping sauce – we suggest sweet chilli!
Yes, these are an American thing, but they sound so cute and are really just loaded mashed potato balls!
Use the leftover potato from our recipe for Potato Skins and follow our recipe or handy how-to video to make these delicious bite-size treats loaded with black pudding and cheese!
Once you dip one of these into sweet chilli dipping sauce, you won’t ever want to stop!
Prep time: 20
Cooking time: 5
Serves: 6
1 Simon Howie Wee Black Pudding
Insides of 5 small baked potatoes (left over from our Loaded Potato Skins recipe!)
130g cheddar cheese, grated
2 tbsp chopped chives
1 spring onion, sliced (optional)
2 large eggs, beaten
200g Panko breadcrumbs
450ml vegetable oil (for frying)
1. Slice the Wee Black Pudding and place on a microwaveable plate. Cover with cling film (pierce film) and microwave for 2 minutes.
2. In a bowl, mix the leftover potato (from our Loaded Potato Skins recipe), cheese, black pudding and the chives together.
3. Scoop out the mixture and roll into individual balls. With the egg wash and breadcrumbs on two separate plates, roll each of the balls first in the egg and then the breadcrumbs.
4. Heat a pan of vegetable oil to a high heat and carefully deep fry until golden brown.
5. Serve with your favourite dipping sauce – we suggest sweet chilli!
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