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:
5 mins
Cooking time:
3 mins
Serves:
6 people
While this recipe is for cider gravy, this is the basic recipe for making any gravy. It is so much nicer than ready-made! Simply change the stock depending on what joint you’re cooking.
If you want to add your accompanying vegetable cooking water to your gravy, replace some or all of the stock with the water. The gravy will have a less meaty flavour, but you’ll have all the nutrients from the vegetables instead. For a less boozy gravy, use all the stock or replace the cider with unsweetened fresh apple juice.
2 tbsp plain flour
4 tbsp reserved roast pork cooking juices
300ml (1/2pt) pork or chicken stock
300ml (1/2pt) dry cider
Salt, to season
1. Blend the flour with the reserved cooking juices in a saucepan and gradually pour in the stock, blending until smooth. Stir in the cider.
2. Bring to the boil, stirring, and simmer for 3 minutes. Taste and season with salt before serving.
While this recipe is for cider gravy, this is the basic recipe for making any gravy. It is so much nicer than ready-made! Simply change the stock depending on what joint you’re cooking.
If you want to add your accompanying vegetable cooking water to your gravy, replace some or all of the stock with the water. The gravy will have a less meaty flavour, but you’ll have all the nutrients from the vegetables instead. For a less boozy gravy, use all the stock or replace the cider with unsweetened fresh apple juice.
Prep time: 5 mins
Cooking time: 3 mins
Serves: 6
2 tbsp plain flour
4 tbsp reserved roast pork cooking juices
300ml (1/2pt) pork or chicken stock
300ml (1/2pt) dry cider
Salt, to season
1. Blend the flour with the reserved cooking juices in a saucepan and gradually pour in the stock, blending until smooth. Stir in the cider.
2. Bring to the boil, stirring, and simmer for 3 minutes. Taste and season with salt before serving.
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