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:
20 mins
Cooking time:
2-2.5 hours mins
Serves:
8 people
Delicious pea and ham soup, just like granny used to make!
Using homemade stock made with our Smoked Ham Hough creates a wonderfully flavourful soup with a thick, creamy texture that’s sure to warm you up over the winter months.
For boiling the Ham Hough
Simon Howie Smoked Ham Hough
1 large onion, thickly sliced
1 head garlic, cut in half horizontally
2Â carrots, cut into chunks
1 stick celery, cut into chunks
3 sprigs parsley
1 sprig thyme
6 whole peppercorns
1Â bay leaf
For the soup
25g butter
400g garden peas
1 large bunch flatleaf parsley, roughly chopped
750ml ham stock (from above)
150ml double cream
Salt and black pepper to season
1. Place the hough in a deep saucepan along with the onion, garlic, carrots, celery, peppercorns and herbs, cover with water and simmer for 1.5-2 hours.
2. Take off the heat and remove the ham from the stock, allowing it to cool for 30 minutes before shredding the meat from the bone. Reserve the ham stock to make the soup.
3. Next, heat a large pan and add the butter, peas and parsley then stir in 750ml of the stock, the double cream and bring to a simmer.
4. Once cooked and the parsley begins to wilt, remove from the heat.
5. Puree in a blender or with a hand-held blender, season and serve topped with shredded ham.
Delicious pea and ham soup, just like granny used to make!
Using homemade stock made with our Smoked Ham Hough creates a wonderfully flavourful soup with a thick, creamy texture that’s sure to warm you up over the winter months.
Prep time: 20 mins
Cooking time: 2-2.5 hours
Serves: 8
For boiling the Ham Hough
Simon Howie Smoked Ham Hough
1 large onion, thickly sliced
1 head garlic, cut in half horizontally
2Â carrots, cut into chunks
1 stick celery, cut into chunks
3 sprigs parsley
1 sprig thyme
6 whole peppercorns
1Â bay leaf
For the soup
25g butter
400g garden peas
1 large bunch flatleaf parsley, roughly chopped
750ml ham stock (from above)
150ml double cream
Salt and black pepper to season
1. Place the hough in a deep saucepan along with the onion, garlic, carrots, celery, peppercorns and herbs, cover with water and simmer for 1.5-2 hours.
2. Take off the heat and remove the ham from the stock, allowing it to cool for 30 minutes before shredding the meat from the bone. Reserve the ham stock to make the soup.
3. Next, heat a large pan and add the butter, peas and parsley then stir in 750ml of the stock, the double cream and bring to a simmer.
4. Once cooked and the parsley begins to wilt, remove from the heat.
5. Puree in a blender or with a hand-held blender, season and serve topped with shredded ham.
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