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:
5 mins
Cooking time:
10 mins
Serves:
4 people
A delicious peppercorn sauce recipe to complement a chicken balmoral, or to serve alongside your haggis, neeps and tatties!
Peppercorn sauce is packed full of flavour and is also an ideal accompaniment for steak night! Follow our how-to video and cook along at home.
2 – 3 tsp peppercorns
60g butter
1 shallot, diced
100ml brandy
180ml beef stock
60ml double cream
1. Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.
2. Melt the butter in a saucepan over a medium heat. Add the shallots and saute until soft (approx. 3 mins).
3. Add the brandy and boil for 3 minutes. Take care when adding the brandy as the liquid may ignite. This burns off the alcohol in the brandy.
4. Add the peppercorns and beef stock and boil for another 3 minutes.
5. Finally, add the cream and reduce the heat to medium. Heat through, but don’t allow the sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary.
A delicious peppercorn sauce recipe to complement a chicken balmoral, or to serve alongside your haggis, neeps and tatties!
Peppercorn sauce is packed full of flavour and is also an ideal accompaniment for steak night! Follow our how-to video and cook along at home.
Prep time: 5 mins
Cooking time: 10 mins
Serves: 4
2 – 3 tsp peppercorns
60g butter
1 shallot, diced
100ml brandy
180ml beef stock
60ml double cream
1. Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.
2. Melt the butter in a saucepan over a medium heat. Add the shallots and saute until soft (approx. 3 mins).
3. Add the brandy and boil for 3 minutes. Take care when adding the brandy as the liquid may ignite. This burns off the alcohol in the brandy.
4. Add the peppercorns and beef stock and boil for another 3 minutes.
5. Finally, add the cream and reduce the heat to medium. Heat through, but don’t allow the sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary.
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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