Yet to try our Click & Collect and local delivery service? Now’s the time, as we’re pleased to offer new online customers 10% off their first order worth £30 or more using the code SIMONHOWIE10!
Find out more…
📢Good news for Veggie Haggis fans! 📢
You can now order our Vegan Approved Vegetarian Haggis for nationwide delivery through @thevegankindsupermarket!
Head over to their website to find this and more of our growing vegetarian range!
MISSION ACCOMPLISHED!
In a world first, the UK’s No.1 haggis has now become the first ever haggis to reach the edge of space! Watch the full flight footage (in hyper speed) from the thrilling moment our brave haggis takes to the skies, to its triumphant return and the out-of-this-world views in between!
May the fork be with you this Burns Night!
Will our brave young haggis succeed in his quest? Watch this space…
We’ve been busy rolling out changes to our bacon packs! Who all noticed their new makeover?
Our Smoked, Unsmoked and Sweetcure Back Bacon variants have all now changed to the new format, as well as our most recent bacon addition, Dry Cure Smoked Streaky Bacon!
Find out more about how we’re investing in our bacon in our latest blog…
A quick and easy pasta dish featuring our Premium Pork Sausages… what’s not to love?!
Prep time: None
Cooking time: 15
Serves: 4
300g Simon Howie Pork Sausages (1 pack)
400g linguine
190g jar pesto
200g baby spinach
1 fresh mozzarella
Fresh basil (optional to garnish)
Salt and pepper to taste
1. Cook the linguine following packet instructions, until al dente. Reserve ½ a mug of pasta water, then drain pasta.
2. While the pasta is cooking, remove the meat from the sausage skins and cook the sausage meat in a large frying pan. Use a wooden spoon to break up the sausage meat and fry on medium heat until golden and cooked through, approx. 5 mins. Near the end add the spinach and cover to allow to wilt, this will only take a minute.
3. Add the cooked pasta, pesto and reserved pasta water to the frying pan with the sausage meat. Combine well then remove from the heat and add in torn up mozzarella pieces.
4. Season and serve immediately. Top with optional fresh basil and enjoy!
A quick and easy pasta dish featuring our Premium Pork Sausages… what’s not to love?!
Prep time: None
Cooking time: 15 mins
Serves: 4
300g Simon Howie Pork Sausages (1 pack)
400g linguine
190g jar pesto
200g baby spinach
1 fresh mozzarella
Fresh basil (optional to garnish)
Salt and pepper to taste
1. Cook the linguine following packet instructions, until al dente. Reserve ½ a mug of pasta water, then drain pasta.
2. While the pasta is cooking, remove the meat from the sausage skins and cook the sausage meat in a large frying pan. Use a wooden spoon to break up the sausage meat and fry on medium heat until golden and cooked through, approx. 5 mins. Near the end add the spinach and cover to allow to wilt, this will only take a minute.
3. Add the cooked pasta, pesto and reserved pasta water to the frying pan with the sausage meat. Combine well then remove from the heat and add in torn up mozzarella pieces.
4. Season and serve immediately. Top with optional fresh basil and enjoy!
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