Celebrating Burns Night 25th January we have found a lovely recipe from Hamleys.
115g (4oz) Hamlyns Scottish Oatmeal
60g (2oz) vegetarian suet
1 medium onion, finely chopped
1 carrot, peeled and finely chopped
30g (1oz) red lentils or yellow split peas – soaked overnight and drained
30g (1oz) chopped mixed nuts or blitzed sunflower seeds (optional). We used a mixture of walnuts, cashews and sunflower seeds.
1 level teaspoon of salt
1/2 level teaspoon black pepper
60ml – 150ml (4 tablespoons to half a pint) vegetable stock
Mix the oatmeal, suet, vegetables and lentils/split peas with the seasoning adding nuts or seeds. Add sufficient stock to make a moist consistency.
You can experiment by adding other vegetables like turnip, parsnip, potatoes or leeks. You can also try spicing it up a bit with more pepper, or add a touch of chilli if you like it hot!
Put mixture into a lightly oiled pudding basin, place in a double boiler then cover and steam for 1 hour minutes until soft.
Put mixture into a lightly oiled pudding basin. Cover the bowl with eco friendly film and pierce to allow steam to escape. Cook on high power for 3 minutes. Stir and repeat adding more stock if required. Stand for 1 minute and test to see if it is cooked. Continue cooking in one minute bursts until it is cooked around a total of 10 minutes. Remember to allow for it to continue cooking for a minute or two after it is removed from the microwave.
Happy Burns Night from all of us!