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!!
Let’s cut right to the drum solo of our iconic giant chocolate haggis advert.
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:
10 mins
Cooking time:
15 mins
Serves:
4 people
Put the HOT-digitty DOG into your summer-time celebrations! The great weather is on its way (we promise), so why not cook up this Loaded Devil Dogs recipe in collaboration with The Wee Larder. Perfect for grillin’ up and feeding your spicy side! Loaded with jerk slaw, mustard mayo, and tangy pickles. A diSH you’ll really enjoy if you like a bit of a habanero KICK!
Here’s how you make it…
4 x Simon Howie Devil Dogs 400g
4 x brioche hotdog buns
Jerk slaw – 4 tbsp Mayonnaise, 1 tbsp jerk seasoning, 1/2 small which cabbage thinly sliced, x 1 large carrot grated, x1 large shallot sliced thin, salt & pepper to taste.
Mustard mayo – 4 tbsp mayonnaise, 2 tbsp mustard
1. Slice the brioche hotdog buns and prepare the jerk slaw by mixing the mayonnaise, 1 tbsp of jerk seasoning, sliced cabbage, grated carrot and thinly sliced shallot. Â
2. Season with salt & pepper and set aside. Â
3. Mix the mayonnaise and mustard together and set aside. Â
4. Bake the Devil Dogs in the oven for 5-10 mins and finish on the BBQ until cooked through.Â
5. Add the slaw into the brioche hot dog buns and top with mustard mayo and some additional salad and pickles if desired. Â
6. Serve with other BBQ sides, salad or fries. Serve up and ENJOY!
Put the HOT-digitty DOG into your summer-time celebrations! The great weather is on its way (we promise), so why not cook up this Loaded Devil Dogs recipe in collaboration with The Wee Larder. Perfect for grillin’ up and feeding your spicy side! Loaded with jerk slaw, mustard mayo, and tangy pickles. A diSH you’ll really enjoy if you like a bit of a habanero KICK!
Here’s how you make it…
Prep time: 10 mins
Cooking time: 15 mins
Serves: 4
1. Slice the brioche hotdog buns and prepare the jerk slaw by mixing the mayonnaise, 1 tbsp of jerk seasoning, sliced cabbage, grated carrot and thinly sliced shallot. Â
2. Season with salt & pepper and set aside. Â
3. Mix the mayonnaise and mustard together and set aside. Â
4. Bake the Devil Dogs in the oven for 5-10 mins and finish on the BBQ until cooked through.Â
5. Add the slaw into the brioche hot dog buns and top with mustard mayo and some additional salad and pickles if desired. Â
6. Serve with other BBQ sides, salad or fries. Serve up and ENJOY!
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