Vegetarian haggis & whisky sauce recipe

“Trim off any large pieces of fat and cut away the windpipe is never the most appetising way to start a recipe, so I have chosen a vegetarian haggis recipe for my cookbook. It still deserves to have Rabbie Burns’s ‘Address to the Haggis’ recited before digging in!”

“Address to the Haggis”

Fair fa’ your honest, sonsie face, Great chieftain o the puddin’-race!

Aboon them a’ ye tak your place, Painch, tripe, or thairm:

Weel are ye wordy o’ a grace, As lang’s my arm.

Ingredients

For the haggis

30g red lentils

115g pinhead/steelcut oats

60g vegetarian suet

1 medium onion, finely chopped

1 carrot, peeled and finely chopped

30g chopped mixed nuts

1tsp of salt

½tsp black pepper

130ml–150ml vegetable stock

For the sauce

Knob of butter

3–4tbsp of whisky

1tsp Dijon mustard

50ml vegetable stock

Salt and pepper to taste

100ml double/heavy cream

Method

For your haggis

Soak your lentils overnight and then drain.

Preheat the oven to 180°C/360°F.

Finely chop your onion and carrot, mix in with the oats, suet, lentils and nuts, then season. Add enough stock to make a moist consistency.

Butter a pudding basin, pour in your haggis and cover in foil. Bake in the oven for 25 minutes, remove the foil and bake for a further 20 minutes.

For your sauce

Melt the butter in a pan. Add your whisky to the melted butter and let it simmer. Add your mustard and stock and bring it back on to simmer. Season and add your cream—let that reduce to a gravy-like thickness.

Serve your haggis with neeps and tatties—mashed turnip and potatoes—and pour over your whisky sauce. Make sure you have a dram of your favourite single malt to wash it down!

Taken from The Hebridean Baker: Recipes and Wee Stories from the Scottish Islands by Coinneach MacLeod

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