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
Cooking time:
40 mins
Serves:
4 people
A classic mac and cheese is delicious as is, but top with our award-winning black pudding and bacon and this old favourite reaches a whole new level!
Follow our recipe for Loaded Macaroni and Cheese and you might just have a new family favourite!
3 rashers Simon Howie Smoked Bacon
100g Simon Howie Wee Black Pudding
350g macaroni pasta
25g butter
1 tsp English mustard
1/2 tsp ground nutmeg
3 tbsp plain flour
500ml whole milk
300g mature cheddar cheese, grated
1. Heat oven to 200C/fan 180C/gas 6.
2. Cook the pasta to the instructions on the packet, adding a little salt to the water to season it while cooking. Drain and set aside.
3. Chop the bacon rashers into small pieces and spread evenly on a flat baking tray lined with a sheet of tin foil. Cook in the preheated oven for approximately 8 minutes until cooked, but not yet crispy.
4. Meanwhile, cut the black pudding into slices and break up into small pieces. Heat a little oil in a frying pan and cook on a low heat for around 5 minutes until cooked through, and set aside.
5. Melt the butter in a pan. Add the flour, mixing with a whisk to form a roux. Gradually add the milk a little at a time, allowing the sauce to thicken before adding more and ensuring it is smooth and free of any lumps.
6. Add the mustard and nutmeg and thicken the sauce over a medium heat, stirring continuously. Add around 200g of the grated cheese to the sauce, setting the remaining cheese aside for later. Mix thoroughly ensuring all ingredients are well incorporated, then remove the sauce from the heat.
7. Add the sauce to the pasta and mix together, making sure all the pasta is well covered! Pour the pasta into an ovenproof dish and sprinkle the remaining grated cheese, bacon pieces, and black pudding over the top.
8. Bake in the oven for 15-20 minutes until the cheese is melted and the toppings are lovely and crispy. Dish up and enjoy!
Tip: Get creative with your toppings! Chorizo is another winning combination, or how about a sprinkling of spring onions?
A classic mac and cheese is delicious as is, but top with our award-winning black pudding and bacon and this old favourite reaches a whole new level!
Follow our recipe for Loaded Macaroni and Cheese and you might just have a new family favourite!
Prep time: 10
Cooking time: 40
Serves: 4
3 rashers Simon Howie Smoked Bacon
100g Simon Howie Wee Black Pudding
350g macaroni pasta
25g butter
1 tsp English mustard
1/2 tsp ground nutmeg
3 tbsp plain flour
500ml whole milk
300g mature cheddar cheese, grated
1. Heat oven to 200C/fan 180C/gas 6.
2. Cook the pasta to the instructions on the packet, adding a little salt to the water to season it while cooking. Drain and set aside.
3. Chop the bacon rashers into small pieces and spread evenly on a flat baking tray lined with a sheet of tin foil. Cook in the preheated oven for approximately 8 minutes until cooked, but not yet crispy.
4. Meanwhile, cut the black pudding into slices and break up into small pieces. Heat a little oil in a frying pan and cook on a low heat for around 5 minutes until cooked through, and set aside.
5. Melt the butter in a pan. Add the flour, mixing with a whisk to form a roux. Gradually add the milk a little at a time, allowing the sauce to thicken before adding more and ensuring it is smooth and free of any lumps.
6. Add the mustard and nutmeg and thicken the sauce over a medium heat, stirring continuously. Add around 200g of the grated cheese to the sauce, setting the remaining cheese aside for later. Mix thoroughly ensuring all ingredients are well incorporated, then remove the sauce from the heat.
7. Add the sauce to the pasta and mix together, making sure all the pasta is well covered! Pour the pasta into an ovenproof dish and sprinkle the remaining grated cheese, bacon pieces, and black pudding over the top.
8. Bake in the oven for 15-20 minutes until the cheese is melted and the toppings are lovely and crispy. Dish up and enjoy!
Tip: Get creative with your toppings! Chorizo is another winning combination, or how about a sprinkling of spring onions?
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