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est. 1932

Bowers Butchers

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71 Lynn Road


King's Lynn


PE30 4PR

Bowers Recipes

Welcome to our recipe page


At Bowers Butchers we aim to provide you with the finest free range, locally sourced meat and are proud of the quality we offer.  This is why we want to offer you the best advice on how to prepare and produce wonderful meals for yourselves at home.

By Bowers Butchers, Jan 19 2015 11:54AM

Burns night is just around the corner - here is how to serve up the traditional Burns night supper


500g Bowers Home-made Haggis

For the whisky sauce:

75g button mushrooms

50g shallots, finely chopped

50ml Scotch whisky

200ml good chicken stock (available at Bowers)

30ml double cream

25g butter

sea salt and ground black pepper

For the neeps and tatties:

400g peeled and diced swede (1 inch cubed)

400g peeled and diced Maris Piper potatoes

100g unsalted butter

50ml double cream

sea salt and ground black pepper


Pre-heat your oven to 190c

Fill a roasting tin with an inch of water. Take your haggis; wrap it in foil, put it in the tray and place in the oven for 40-45 minutes. When cooked all you need to do is remove the foil, cut open the skin and spoon out the filling.

Meanwhile in two separate pans of boiling salted water, cook the swede in one and potatoes in the other. This should take about 20-25 mins.

For the neeps: When the swede is cooked, drain and return to the pan, add the cream and half the butter, season with salt and pepper and then mash until smooth.

For the tatties: When the potatoes are cooked, drain and return to the pan, add the remainder of the butter, season with salt and pepper and then mash until smooth.

For the sauce, place a saucepan on a medium heat. Sweat off the shallots and mushrooms for about 8 minutes. Then add the stock and reduce by half. Drain through a fine sieve into a clean saucepan, discarding the shallots and mushrooms. Return the sauce to the heat and bring back ato a simmer. Then add the whisky, cream and whisk in the butter. Season with salt and pepper.

To serve, plate up a quarter of the haggis with a portion of the neeps and tatties and pour over the whisky sauce.

Chef's tip: If you can acquire a metal ring, why not show off to your guests and serve your haggis, neeps and tatties in a layered tower?

Piers from Majestic Wine Warehouse, KIng's Lynn recommends the following:

"The spicy, smoky flavours of Haggis make it a perfect match for a new-world Syrah. I'd plump for a Chilean example as they offer fantastic quality and value for money. The juicy blackcurrant and bramble fruit flavours will also stand up to the richness of the whisky sauce well. Alternatively a wee dram of decent single malt would be absolutely perfect. A nice, honeyed Speyside would be a brilliant choice."

By Bowers Butchers, Nov 24 2014 08:31PM

This makes a great Sunday roast or something special for a winter dinner party in the lead up to Christmas. Serve with vegetables of your choice - I have chosen braised savoy cabbage and roasted sweet potato.


2kg piece of belly of Blythburgh pork with the bones removed (we will happily do this for you)

200ml dry cider

200ml good pork stock (our homemade stock is now available in the shop)

30g double cream

25g cold butter

1 heaped tsp. of whole grain mustard

10 prunes cut in half

1 sprig thyme

50g of shallots, finely chopped

Sea salt and ground black pepper


Pre-heat your oven to its maximum setting. Take the belly of pork and using a sharp knife score the skin all the way across in 1cm lines (we can do this for you if you prefer). Pat the skin dry and rub sea salt and pepper all over, allowing the seasoning to get into the nooks and crannies.

Place the pork on a wire rack inside a roasting tray skin side up. Put on the top shelf of your pre-heated oven and cook for 25-30 minutes. The skin should start to blister and bubble. Then turn the temperature down to 170c/gas mark 3 and cook for a further 2 hours.

When cooked remove from the oven, cover with foil and rest for 15 minutes.

For the sauce, place a saucepan on a medium heat. Add the cider, shallots and thyme and reduce by half. Then add the stock and again reduce by half. Drain through a fine sieve into a clean saucepan, discarding the shallots and thyme (they have done their job).

Place the sauce back onto the heat and when it starts to bubble whisk in the cream and butter. You should end up with a glossy, rich sauce. Finish off by adding the mustard and prunes; seasoning with salt and pepper to taste.

To serve, take a portion of the belly of pork and spoon over the sauce. A real winter warmer to be enjoyed on these long nights.

Chef's tip: Don't be sparing with the salt when you rub the skin. The salt not only acts as a seasoning to the pork but also draws moisture from the skin giving you the all-important crackling!

Piers from Majestic Wine Warehouse, King's Lynn suggests the following wine match:

"Pork normally calls for a slightly lighter style of red, a medium bodied Merlot or Pinot Noir. However with the rich flavours of prunes and wholegrain mustard in this dish I'd opt for something with a little more substance to it. My pick would be a Cotes du Rhone from South East France. These wines are traditionally a blend of a few different grape varieties, but always have a good amount of Syrah and Grenache in the mix. This leads to wines with lots of big, juicy red fruit flavours and subtle herby, spicy notes on the finish. Full-bodied enough to stand up to the mustard and prune but balanced enough to not overpower the flavour of the pork this should be a perfect match."

By Bowers Butchers, Oct 29 2014 03:59PM

Welcome to Bowers Butchers website. Whether you are an existing customer or new to Bowers, we hope you find this website informative and useful. Our blog's main purpose is to give you news and recipe ideas.

If you have any comments or feedback, we'd love to hear from you.

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