VEGETARIAN HAGGIS RECIPES RECIPES

Steps:

• Gently fry the onion, carrot and mushrooms in a large frying pan or wok
• Cook the lentils in the stock and reduce the liquid to about 250 ml
• Add the cooked lentils, borlotti beans, hazelnuts and almonds to the onion mixture.
• Gently fry the buckwheat and rolled oats for a few minutes, then add to the other mixture with the soy sauce, lemon juice, suet, gravy browning and black pepper simmer for a few minutes until the liquid begins to disappear
• Turn into an oven proof dish and allow to stand for 20 mins then cook in a medium oven for 30 mins

Steps:

• Bring two large saucepans of lightly salted water to the boil. Add the soaked split peas to one pan and the pearl barley to the other. Cook for about 40 minutes or until soft. Drain and set aside.
• Melt half of the butter in a large non-stick frying pan and fry the carrot, mushroom and onion until soft and fragrant. Add the oats, cooked split peas, remaining butter, coriander, black pepper and allspice and fry until fragrant. Add the stock, treacle, yeast extract and a pinch of salt. Cook over a medium–high heat for about 15 minutes until everything has thickened. Stir in the cooked pearl barley and season with salt and pepper.
• Preheat the oven to 190C/170C Fan/Gas 5.
• Line a rectangular loaf tin with baking paper or grease with butter. Add the haggis mixture to the tin, cover with kitchen foil and bake for 30 minutes. Remove the foil and cook for another 30 minutes. Leave to cool for about 5–10 minutes in the tin, then cut into slices and serve immediately.