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:
15 minutes
Cooking time:
25 minutes mins
Serves:
2 people
Impress your guests by serving up a delicious haggis, neeps and tatties stack this Burns Night. Push the boat out with a homemade whisky sauce.
454g Simon Howie Original Haggis (or our Vegetarian Haggis for a meat-free option!)
400g neeps, cooked and mashed
400g mashed potato
2 empty tin cans or ovenproof cooking rings
For the Whisky Sauce
2 tbsp vegetable oil
1 tbsp butter
1 small onion or shallot, finely chopped
250ml double cream
2 tsp wholegrain mustard
1 tbsp Dijon mustard
2 tbsp whisky
Sea salt and freshly ground white pepper
1/2 lemon – juice only
1. Preheat the oven to 175°C.
2. Set out some cooking rings for stacking the ingredients, or use an empty tin can and use a can opener to open both ends. Brush the inside with a little oil.
3. Fill the bottom with 2 – 3 cm of haggis. Top tip: Slice the haggis to the right thickness and then use the tin or cooking rings as a cutter. Please Note: The haggis does not need to be cooked prior to slicing.
4. Place the ring on a baking tray. Add a layer of cooked turnip, followed by a layer of mash potato. Repeat for the other ring.
5. Place the rings in the oven for about 20-25 minutes or until piping hot.
6. Remove from the oven. Using a knife, carefully slide around the edge of the cylinder, removing the stack.
7. Serve with whisky sauce and enjoy!
1. Heat the butter and oil in a sauce pan.
2. Add in the onion/shallot and cook until translucent.
3. Add in the whisky (please add to your own taste), then carefully light the pan liquid to burn off the alcohol.
4. When the flame is out, add the double cream, wholegrain mustard & Dijon mustard, stir to combine. Allow the sauce to cook over a medium heat.
5. Slightly increase the heat until the sauce starts to reduce and continue to cook for 1-2 minutes.
6. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper, then whisk in the lemon juice.
7. Drizzle over your dish and serve.
Impress your guests by serving up a delicious haggis, neeps and tatties stack this Burns Night. Push the boat out with a homemade whisky sauce.
Prep time: 15 minutes
Cooking time: 25 minutes
Serves: 2
454g Simon Howie Original Haggis (or our Vegetarian Haggis for a meat-free option!)
400g neeps, cooked and mashed
400g mashed potato
2 empty tin cans or ovenproof cooking rings
For the Whisky Sauce
2 tbsp vegetable oil
1 tbsp butter
1 small onion or shallot, finely chopped
250ml double cream
2 tsp wholegrain mustard
1 tbsp Dijon mustard
2 tbsp whisky
Sea salt and freshly ground white pepper
1/2 lemon – juice only
1. Preheat the oven to 175°C.
2. Set out some cooking rings for stacking the ingredients, or use an empty tin can and use a can opener to open both ends. Brush the inside with a little oil.
3. Fill the bottom with 2 – 3 cm of haggis. Top tip: Slice the haggis to the right thickness and then use the tin or cooking rings as a cutter. Please Note: The haggis does not need to be cooked prior to slicing.
4. Place the ring on a baking tray. Add a layer of cooked turnip, followed by a layer of mash potato. Repeat for the other ring.
5. Place the rings in the oven for about 20-25 minutes or until piping hot.
6. Remove from the oven. Using a knife, carefully slide around the edge of the cylinder, removing the stack.
7. Serve with whisky sauce and enjoy!
1. Heat the butter and oil in a sauce pan.
2. Add in the onion/shallot and cook until translucent.
3. Add in the whisky (please add to your own taste), then carefully light the pan liquid to burn off the alcohol.
4. When the flame is out, add the double cream, wholegrain mustard & Dijon mustard, stir to combine. Allow the sauce to cook over a medium heat.
5. Slightly increase the heat until the sauce starts to reduce and continue to cook for 1-2 minutes.
6. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper, then whisk in the lemon juice.
7. Drizzle over your dish and serve.
Haggis is a delicious, versatile ingredient and we are proud producers of the UK’s best-selling haggis!
Find our range of haggis in major retailers in Scotland, and selected stores across the rest of the UK.
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