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:
10 mins
Cooking time:
25 mins
Serves:
2 people
Get the recipe for our flippin’ fantastic Potato Pancake, Poached Egg & Black Pudding Stack!  The perfect combination of ooey-gooey egg, hearty black pudding, and deliciously crispy potato. Whip it up in a few easy steps and enjoy this yummy diSH for breakfast, lunch or dinner.
Simon Howie Wee Black Pudding 200g
4 large potatoes, peeled (1 large potato per rosti)
Salt
Ground black pepper
2 tbsp vegetable oil
Half a small onion, finely sliced
2 fresh eggs (for poaching!)
A handful of rocket to garnish
A sprinkle of paprika
1. Boil the potatoes in a large pan of boiling salted water for 10-15 mins until just tender. Drain and leave to cool.
2. Grate the potato into a bowl. Place in a clean tea towel and squeeze to strain out as much liquid as possible. Add the onion to the bowl and season well with salt and pepper.
3. Form the potato mixture into 4 flat and compact patties.
4. Fry in some veg oil on medium heat until golden brown (approx. 5 mins). Then flip the rosti and repeat. Top tip: You can use metal discs to fry them in to get a perfect circular shape!
5. Meanwhile, slice the Wee Black Pudding and cook as per the pack instructions (pan fry or grill for 4-5 minutes).
6. Now, poach the eggs! A simple method is to bring a pan of water at least 5cm deep to a medium heat. Crack your egg into a bowl, and pour off any of the especially runny egg white that surrounds the thicker white around the yolk. The fresher your eggs are, the less runny the white will be. Tip carefully into the simmering water and allow to cook for 2 minutes. Then switch off the heat and leave to sit for approximately 5 mins. Remove using a slotted spoon and set on some paper towels to drain off any excess water.
7. Top the cooked rostis with the black pudding and eggs, finish with a sprinkle of paprika, serve and ENJOY!
Get the recipe for our flippin’ fantastic Potato Pancake, Poached Egg & Black Pudding Stack!  The perfect combination of ooey-gooey egg, hearty black pudding, and deliciously crispy potato. Whip it up in a few easy steps and enjoy this yummy diSH for breakfast, lunch or dinner.
Prep time: 10 mins
Cooking time: 25 mins
Serves: 2
Simon Howie Wee Black Pudding 200g
4 large potatoes, peeled (1 large potato per rosti)
Salt
Ground black pepper
2 tbsp vegetable oil
Half a small onion, finely sliced
2 fresh eggs (for poaching!)
A handful of rocket to garnish
A sprinkle of paprika
1. Boil the potatoes in a large pan of boiling salted water for 10-15 mins until just tender. Drain and leave to cool.
2. Grate the potato into a bowl. Place in a clean tea towel and squeeze to strain out as much liquid as possible. Add the onion to the bowl and season well with salt and pepper.
3. Form the potato mixture into 4 flat and compact patties.
4. Fry in some veg oil on medium heat until golden brown (approx. 5 mins). Then flip the rosti and repeat. Top tip: You can use metal discs to fry them in to get a perfect circular shape!
5. Meanwhile, slice the Wee Black Pudding and cook as per the pack instructions (pan fry or grill for 4-5 minutes).
6. Now, poach the eggs! A simple method is to bring a pan of water at least 5cm deep to a medium heat. Crack your egg into a bowl, and pour off any of the especially runny egg white that surrounds the thicker white around the yolk. The fresher your eggs are, the less runny the white will be. Tip carefully into the simmering water and allow to cook for 2 minutes. Then switch off the heat and leave to sit for approximately 5 mins. Remove using a slotted spoon and set on some paper towels to drain off any excess water.
7. Top the cooked rostis with the black pudding and eggs, finish with a sprinkle of paprika, serve and ENJOY!
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