It was Burns Night on Saturday. We enjoyed some Haggis, neeps and tatties. For anyone who is put off by the idea of a true haggis – I made a vegetarian haggis; on the table in under 30 minutes! And with one quick swap you can make the recipe vegan!
- 100g red onion, finely chopped
- 2 cloves garlic, finely sliced
- 30g butter or margarine to make it vegan
- 75g chestnut mushrooms, roughly chopped
- Pinch of cayenne pepper
- ½ tsp ground cinnamon
- ½ tsp allspice,
- A few scrapes of freshly grated nutmeg
- 3 carrots, peeled and grated
- 75g red lentils
- The juice and zest of a lemon
- About 500ml vegetable stock
- Small bunch rosemary, leaves stripped and finely chopped
- Small bunch thyme, leaves stripped
- ½ tin of red kidney beans, rinsed
- 50g porridge oats
- In a medium-sized frying pan, sweat the onions and garlic in the butter until very soft. Add the mushrooms and cook out until they’ve released their water.
- Add the spices and continue cooking for a couple of minutes, then add the carrots, lentils and lemon zest, and pour over the boiling stock until the ingredients are just submerged. Simmer, covered, until the lentils are soft – about 15 minutes.
- Mash the kidney beans roughly, then add them add to the pan with the oats.
- Add a little more stock if you think it’s needed, but remember that the point of the oatmeal is to absorb the last of the liquid so you’re left with something relatively firm. Stir over a low heat until the oatmeal has plumpened. Add the lemon juice, then taste and correct seasoning.
- Spoon into a serving dish and place on the table for everyone to help themselves. Serve the haggis with neeps and tatties or, clapshot and homemade oatcakes.
Do you celebrate Burns Night? Have you tried haggis?