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? 👀
Cooking time:
3 hours mins
Serves:
6 people
A true Scottish classic, our Ham Hough Scotch Broth is the ultimate bowl of comfort. Packed with tender, slow-cooked ham hough, wholesome pearl barley and a hearty mix of fresh vegetables, this traditional soup is rich, warming and full of flavour. Easy to make and perfect for colder days, it’s a delicious taste of homemade Scottish cooking that the whole family will enjoy.
Simon Howie Ham Hough
3 carrots
2 leeks
2 baking potatoes
Half an onion
120g of pearl barley
70g of red lentils
2 bay leaves
Black pepper to taste
Chopped parsley to taste.
1. Fill a large casserole dish approximately three-quarters full with boiling water. Remove the ham hough from the packaging and lower it into the water, ensuring it is completely submerged. Cover with a lid and bring the water back to the boil.
Reduce the heat and simmer gently for approximately 2 hours, or until the meat is very tender and can be easily pulled away from the bone.
2. Meanwhile, wash and chop all the vegetables. Set them aside until needed.
3. Once the ham hough is cooked, carefully remove it from the broth and place it on a chopping board. Allow it to cool for a few minutes until it is safe to handle. Remove the meat from the bone and shred it into bite-sized pieces. Set aside.
4. Keep the cooking liquid, as it will form the base of the soup. Carefully strain it through a fine-mesh sieve or cheesecloth to remove excess fat. Return the strained broth to the casserole dish and bring it to a boil.
5. Add the pearl barley to the boiling broth and cook for 10 minutes, stirring occasionally.
6. Add all the prepared vegetables to the dish. Reduce the heat and simmer gently for 20 minutes, stirring occasionally.
7. Stir in the red lentils and simmer for a further 20 minutes, or until the lentils, barley and vegetables are tender. Add a little extra boiling water if the soup becomes too thick.
8. Return the shredded ham hough to the dish. Season with freshly ground black pepper and stir in the chopped parsley. Mix gently until all the ingredients are evenly distributed and heated through.
9. Serve immediately with bread and butter.
A true Scottish classic, our Ham Hough Scotch Broth is the ultimate bowl of comfort. Packed with tender, slow-cooked ham hough, wholesome pearl barley and a hearty mix of fresh vegetables, this traditional soup is rich, warming and full of flavour. Easy to make and perfect for colder days, it’s a delicious taste of homemade Scottish cooking that the whole family will enjoy.
Cooking time: 3 hours
Serves: 6
Simon Howie Ham Hough
3 carrots
2 leeks
2 baking potatoes
Half an onion
120g of pearl barley
70g of red lentils
2 bay leaves
Black pepper to taste
Chopped parsley to taste.
1. Fill a large casserole dish approximately three-quarters full with boiling water. Remove the ham hough from the packaging and lower it into the water, ensuring it is completely submerged. Cover with a lid and bring the water back to the boil.
Reduce the heat and simmer gently for approximately 2 hours, or until the meat is very tender and can be easily pulled away from the bone.
2. Meanwhile, wash and chop all the vegetables. Set them aside until needed.
3. Once the ham hough is cooked, carefully remove it from the broth and place it on a chopping board. Allow it to cool for a few minutes until it is safe to handle. Remove the meat from the bone and shred it into bite-sized pieces. Set aside.
4. Keep the cooking liquid, as it will form the base of the soup. Carefully strain it through a fine-mesh sieve or cheesecloth to remove excess fat. Return the strained broth to the casserole dish and bring it to a boil.
5. Add the pearl barley to the boiling broth and cook for 10 minutes, stirring occasionally.
6. Add all the prepared vegetables to the dish. Reduce the heat and simmer gently for 20 minutes, stirring occasionally.
7. Stir in the red lentils and simmer for a further 20 minutes, or until the lentils, barley and vegetables are tender. Add a little extra boiling water if the soup becomes too thick.
8. Return the shredded ham hough to the dish. Season with freshly ground black pepper and stir in the chopped parsley. Mix gently until all the ingredients are evenly distributed and heated through.
9. Serve immediately with bread and butter.
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