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 minutes
Cooking time:
15 minutes mins
Serves:
6 people
Pigs in Blankets cooked in a sticky glaze – perfect for a party snack or as a tasty alternative to your traditional Christmas trimming!
1 Pack of Pork Chipolatas
1 Pack of Dry-Cure Streaky Bacon
OR 1 Pack of Pigs in Blankets!
50g Honey
10g Soy Sauce
1 tsp Dijon Mustard
Preheat the oven to 180 degrees / gas Mark 4
Mix together the honey, soy sauce and mustard.
Wrap a rasher of bacon around each chipolata.
Place on a baking sheet and brush each pig with the mixture.
Cook for 15-20 mins or until cooked through and golden. Re glaze with more mixture halfway through cooking.
Pigs in Blankets cooked in a sticky glaze – perfect for a party snack or as a tasty alternative to your traditional Christmas trimming!
Prep time: 10 minutes
Cooking time: 15 minutes
Serves: 6
1 Pack of Pork Chipolatas
1 Pack of Dry-Cure Streaky Bacon
OR 1 Pack of Pigs in Blankets!
50g Honey
10g Soy Sauce
1 tsp Dijon Mustard
Preheat the oven to 180 degrees / gas Mark 4
Mix together the honey, soy sauce and mustard.
Wrap a rasher of bacon around each chipolata.
Place on a baking sheet and brush each pig with the mixture.
Cook for 15-20 mins or until cooked through and golden. Re glaze with more mixture halfway through cooking.
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