Haggis good enough to leave you REEL-ing this Burns Night… in more ways than one!
Our award-winning Vegetarian Haggis is an ideal meat-free alternative this Burns Night! Find out more on our website.
The BLT, but not as you know it.
Layers of bacon, traditionally dry cured by hand with no added water. Topped with a healthy dollop of crushed avocado and red chilli for an extra helping of ‘Wowie!’.
#YouOnlyGetAWowie #SimonHowie
That Sunday morning feeling 🍳
#SimonHowie #sundaybreakfast #sundayvibes
Lights, camera, bacon…
Behind the scenes of something fun we’ve got up our sleeves to be revealed very soon!
#SimonHowie #bacon #photoshoot #outandabout
This Sausage Rigatoni recipe is sure to get a big thumbs up from all the family! A warming plate of pasta, sauce and sausages makes for a fuss-free dinner, and any leftovers are great for lunchboxes.
Recipe and image provided by @justjessfood
Prep time: 10 mins
Cooking time: 25
Serves: 4
1 pack of Simon Howie Pork Sausages
500g passata
Button mushrooms, 6 or 7 chopped
1 white onion, chopped
1 garlic clove, chopped
Rigatoni pasta, approx. 80g per person
2 tbsp tomato puree
Half a glass of red wine (optional)
1 tsp mixed herbs
Dried chilli flakes (just a pinch!)
Single cream
Balsamic vinegar
Parmesan shavings
1. Cut off the cases from your sausages.
2. In a pan, fry the onions, garlic, and mushrooms for 2 minutes, and then add the sausage meat, breaking it up a little with your spatula.
3. Once the meat is brown, add the tomato puree, mixed herbs, and half a glass of red wine (if desired). Simmer for 4 minutes, stirring regularly.
4. Add the passata, chilli flakes (not too many!) and a splash of balsamic vinegar. Simmer on a low heat for 15-20 minutes.
5 Put the pasta on to boil in salted water. While you wait, test your sauce for seasoning or more chilli flakes if needed, and add a splash of cream.
6. Once the pasta is cooked, drain and mix well with the sauce.
7. Divide into bowls, top with shavings of parmesan and serve with garlic bread.
This Sausage Rigatoni recipe is sure to get a big thumbs up from all the family! A warming plate of pasta, sauce and sausages makes for a fuss-free dinner, and any leftovers are great for lunchboxes.
Recipe and image provided by @justjessfood
Prep time: 10 mins
Cooking time: 25 mins
Serves: 4
1 pack of Simon Howie Pork Sausages
500g passata
Button mushrooms, 6 or 7 chopped
1 white onion, chopped
1 garlic clove, chopped
Rigatoni pasta, approx. 80g per person
2 tbsp tomato puree
Half a glass of red wine (optional)
1 tsp mixed herbs
Dried chilli flakes (just a pinch!)
Single cream
Balsamic vinegar
Parmesan shavings
1. Cut off the cases from your sausages.
2. In a pan, fry the onions, garlic, and mushrooms for 2 minutes, and then add the sausage meat, breaking it up a little with your spatula.
3. Once the meat is brown, add the tomato puree, mixed herbs, and half a glass of red wine (if desired). Simmer for 4 minutes, stirring regularly.
4. Add the passata, chilli flakes (not too many!) and a splash of balsamic vinegar. Simmer on a low heat for 15-20 minutes.
5 Put the pasta on to boil in salted water. While you wait, test your sauce for seasoning or more chilli flakes if needed, and add a splash of cream.
6. Once the pasta is cooked, drain and mix well with the sauce.
7. Divide into bowls, top with shavings of parmesan and serve with garlic bread.
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