There are many variations on Scotland's national dish, the haggis. Traditionally, the savoury pudding wrapped in a bag (either sausage bag or traditional sheep's stomach) contains sheep's pluck (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock.
But with modern diets come many variations on the traditional haggis recipe, in particular vegetarian haggis.
This is new recipe for mini haggis from the Vegetarian Society, packed with oats and traditionally spiced, for those who want to enjoy Burns Night on Sunday without the offal.
Makes 4 Mini Haggis
100g/4oz onion, finely chopped
15ml/1tbsp sunflower oil
50g/2oz carrots, very finely chopped
35g/1.5oz mushrooms, finely chopped
50g/2oz red lentils
600ml/1pint vegetable stock
25g/1oz mashed, tinned red kidney beans
35g/1.5oz ground peanuts
25g/1oz ground hazelnuts
0.5 tbsp soy sauce
1tbsp lemon juice
2tsp dried thyme
2tsp dried rosemary
generous pinch cayenne pepper
2 tsp mixed spice
1 tsp freshly ground black pepper
salt to taste
200g/8oz fine oatmeal
1. Pre-heat the oven to 190°C, 375°F or Gas Mark 5
2. Sauté the onion in the oil for 5 minutes, then add the carrot and mushrooms and cook for a further 5 minutes.
3. Now add the lentils and three quarters of the stock.
4. Blend the mashed red kidney beans in the remaining stock, add these to the pan with the nuts, shoyu, lemon juice and seasonings. Cook everything, well mixed together, for a further 10 to 15 minutes.
5. Add the oatmeal, reduce the heat and simmer gently for 15 to 20 minutes, adding a little extra liquid if necessary.
6. Turn the mixture into 4 lightly oiled pudding tins and bake in the centre of the oven for 20 – 25 minutes.
7. Serve with mashed neeps (swede) and tatties (potatoes), green veg and onion gravy.