Better than just another pair of socks! Serve up some ‘Wowie!’ with our Big Breakfast Pack for the Father’s Day breakfast in bed he deserves.
Available in Tesco, Morrisons and Sainsbury’s stores across Scotland.
The best thing about a sudden return to rainy days is the excuse for some classic comfort food for dinner, don’t you think?
We love the look of @natalie_mfp‘s plate of beef olives, gravy and root veg!
Our Traditional Beef Olives are available in Tesco stores across Scotland in packs of 2 or 4 for families of all sizes! Find near you using our stockist finder at the link in our bio…
#SimonHowie #foodspiration #comfortfood
@perthshirefoodie: “Such a nice day! Perfect time to use one of the BBQ kits for 2 kindly gifted to me by @simonhowiebutcher. Burgers, sausages and kebabs it’s got you covered.”
@tryingtodoitall_sw: “This beauty is a Simon Howie Steak and Sweet Chilli Jumbo Dog… Guys have a look at my stories to see it cooking: this was an absolute belter.”
@itsclairey’sjourney: “Delicious lunch outside in the garden today! @simonhowiebutcher Bourbon Jumbo Dog on a @scharglutenfreeuk Baguette! Best lunch I’ve had in a long time….”
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
Serves: 4
2 – 3 tbsp peppercorns
60g butter
1 shallot, diced
100ml brandy
100ml 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 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 peppercorn 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 tbsp peppercorns
60g butter
1 shallot, diced
100ml brandy
100ml 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 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 peppercorn 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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