Better than just another pair of socks! Serve up some ‘Wowie!’ with our Big Breakfast Pack for the Father’s Day breakfast in bed he deserves.
Available in Tesco, Morrisons and Sainsbury’s 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
@perthshirefoodie: “Such a nice day! Perfect time to use one of the BBQ kits for 2 kindly gifted to me by @simonhowiebutcher. Burgers, sausages and kebabs it’s got you covered.”
@tryingtodoitall_sw: “This beauty is a Simon Howie Steak and Sweet Chilli Jumbo Dog… Guys have a look at my stories to see it cooking: this was an absolute belter.”
@itsclairey’sjourney: “Delicious lunch outside in the garden today! @simonhowiebutcher Bourbon Jumbo Dog on a @scharglutenfreeuk Baguette! Best lunch I’ve had in a long time….”
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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