Vegetarian Haggis

Ingredients

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!

To steam:

Put mixture into a lightly oiled pudding basin, place in a double boiler then cover and steam for 1 hour minutes until soft.

Microwave method:

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.