Mini Veggie Haggis

Packed with the wholesome goodness of Scottish oats and deliciously spiced for a traditional taste, this recipe comes courtesy of the Vegetarian Society.

Mini Veggie Haggis

Serves 4

100g onion, finely chopped

1tbsp sunflower oil

200g fine oatmeal

50g carrots, very finely chopped

35g mushrooms, finely chopped

50g red lentils

600ml vegetable stock

25g mashed, tinned red kidney beans

35g ground peanuts

25g ground hazelnuts

half 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 Pre-heat the oven to 190°C (375°F, gas mark 5).

Sauté the onion in the oil for 5 minutes, then add the carrot and mushrooms and cook for a further 5 minutes.

Now add the lentils and three quarters of the stock.

Blend the mashed red kidney beans in the remaining stock, add these to the pan with the nuts, soy sauce, lemon juice and seasonings.

Cook everything, well mixed together, for a further 10 to 15 minutes. Add the oatmeal, reduce the heat and simmer gently for 15 to 20 minutes, adding a little extra liquid if necessary.

Turn the mixture into 4 lightly oiled pudding tins and bake in the centre of the oven for 20 – 25 minutes.

Serve with mashed neeps (swede) and tatties (potatoes), green veg and onion gravy.