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:
5 minutes
Cooking time:
10 minutes mins
Serves:
2 people
Push the boat out with a delicious, homemade whisky sauce, perfect for accompanying haggis, neeps and tatties!
Or drizzle over a chicken balmoral for a wee something extra, whether at Burns Night, or all year round.
2 tbsp vegetable oil
1 tbsp butter
1 small onion or shallot finely chopped
250ml double cream
2 tsp wholegrain mustard
1 tbsp Dijon mustard
2 tbsp whisky
Sea salt and freshly ground white pepper
1/2 lemon (juice only)
1. Heat the butter and oil in a sauce pan.
2. Add in the onion/shallot and cook until translucent.
3. Add in the whisky (please add to your own taste), then carefully light the pan liquid to burn off the alcohol.
4. When the flame is out, add the double cream, wholegrain mustard & Dijon mustard, stir to combine. Allow the sauce to cook over a medium heat.
5. Slightly increase the heat until the sauce starts to reduce and continue to cook for 1-2 minutes.
6. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper, then whisk in the lemon juice.
7. Drizzle over your dish and serve.
Push the boat out with a delicious, homemade whisky sauce, perfect for accompanying haggis, neeps and tatties!
Or drizzle over a chicken balmoral for a wee something extra, whether at Burns Night, or all year round.
Prep time: 5 minutes
Cooking time: 10 minutes
Serves: 2
2 tbsp vegetable oil
1 tbsp butter
1 small onion or shallot finely chopped
250ml double cream
2 tsp wholegrain mustard
1 tbsp Dijon mustard
2 tbsp whisky
Sea salt and freshly ground white pepper
1/2 lemon (juice only)
1. Heat the butter and oil in a sauce pan.
2. Add in the onion/shallot and cook until translucent.
3. Add in the whisky (please add to your own taste), then carefully light the pan liquid to burn off the alcohol.
4. When the flame is out, add the double cream, wholegrain mustard & Dijon mustard, stir to combine. Allow the sauce to cook over a medium heat.
5. Slightly increase the heat until the sauce starts to reduce and continue to cook for 1-2 minutes.
6. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper, then whisk in the lemon juice.
7. Drizzle over your dish and serve.
Haggis is a delicious, versatile ingredient and we are proud producers of the UK’s best-selling haggis!
Find our range of haggis in major retailers in Scotland, and selected stores across the rest of the UK.
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