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:
40 mins
Serves:
4 people
Burns Night Sides Made Better! Who says Haggis, Neeps and Tatties needs to be kept simple!? Celebrity chef Tony Singh shows us a great way to inject even more flavour into the traditional Burns Supper this time with candied neeps!
1kg neeps – peeled and cubed
Mashed Neep Ingredients
800g of the turnip (including the trim from cubing)
150g butter – diced
2 tsp Caraway Seeds
Salt and pepper
Caramelised Neep Pieces Ingredients
Remaining 200g of cubed turnip (the best cubes you made!)
100g butter – diced
1-2 tbsp brown sugar
1-2 tbsp aged sherry vinegar
Pinch of salt
Prepare and Boil the Neeps for Mashing
• Place 800g of the swede in a pot of salted water with 2 tsp of the caraway seeds and bring to a boil. Cook for about 20-25 minutes, or until soft and tender.
• Drain and return the neeps to the pot to allow any remaining moisture to evaporate over low heat.
Mash the Neeps with Butter
• Add the 150g of butter to the hot neeps and mash until smooth and creamy. Season with salt and pepper to taste. Keep the mash warm.
Caramelise the Neep Pieces
• Cook the remaining 200g of diced neeps in salted boiling water until ¾ of the way cooked, then drain.
• In a large frying pan, put on a high heat for 2 mins then add the drained diced neeps.
• Sprinkle with the sugar and when it starts to caramelize add the butter and toss. When golden / darkened add the vinegar and deglaze the pan and then season with salt.
Combine and Serve
• Gently fold the caramelised neep pieces through the mashed neeps, keeping them whole for added texture and flavour burst.
Burns Night Sides Made Better! Who says Haggis, Neeps and Tatties needs to be kept simple!? Celebrity chef Tony Singh shows us a great way to inject even more flavour into the traditional Burns Supper this time with candied neeps!
Prep time: 10 mins
Cooking time: 40 mins
Serves: 4
1kg neeps – peeled and cubed
Mashed Neep Ingredients
800g of the turnip (including the trim from cubing)
150g butter – diced
2 tsp Caraway Seeds
Salt and pepper
Caramelised Neep Pieces Ingredients
Remaining 200g of cubed turnip (the best cubes you made!)
100g butter – diced
1-2 tbsp brown sugar
1-2 tbsp aged sherry vinegar
Pinch of salt
Prepare and Boil the Neeps for Mashing
• Place 800g of the swede in a pot of salted water with 2 tsp of the caraway seeds and bring to a boil. Cook for about 20-25 minutes, or until soft and tender.
• Drain and return the neeps to the pot to allow any remaining moisture to evaporate over low heat.
Mash the Neeps with Butter
• Add the 150g of butter to the hot neeps and mash until smooth and creamy. Season with salt and pepper to taste. Keep the mash warm.
Caramelise the Neep Pieces
• Cook the remaining 200g of diced neeps in salted boiling water until ¾ of the way cooked, then drain.
• In a large frying pan, put on a high heat for 2 mins then add the drained diced neeps.
• Sprinkle with the sugar and when it starts to caramelize add the butter and toss. When golden / darkened add the vinegar and deglaze the pan and then season with salt.
Combine and Serve
• Gently fold the caramelised neep pieces through the mashed neeps, keeping them whole for added texture and flavour burst.
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