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 of a grace
As lang ‘s my arm.

This is a fantastic thing and fairly easy to make. There are a couple of harder to get ingredients but I'll link to them. It absolutely beats the pants off any vegan Haggis you may find in the supermarket.

Anyway this goes great as part of the traditional Haggis, Neeps and Tatties but also goes great on a roll with brown sauce for breakfast.

I'm also thinking of turning this into a Haggis Pakora recipe so watch this space.

Serves...another tricky one. This makes quite a bit. But it is really tasty. Serves 6 big appetites.

Special Equipment - Casserole Pot, Loaf Tin

Ingredients:

20 g plant-based butter or margarine

1 large onion, peeled and finely chopped

1 large carrot, peeled and grated

2 portobello/flat cap mushrooms, finely diced

1x 400 g tin green lentils, drained 

1 level teaspoon white pepper

1 level teaspoon ground nutmeg

1/2 tsp Maggi Liquid Seasoning

250 g pinhead oats (it's important to use pinhead or 'steel-cut' oats, other types will not work)

1½ tablespoons Marmite

400 ml veg stock 

30 g sunflower seeds, chopped

Instructions:

Heat the butter in a pan. Add the onion and carrot and cook for 5-6 minutes.

Add in the finely diced mushrooms and cook for another 3-4 minutes.

Add the lentils, white pepper, and nutmeg and stir through for a couple of minutes.

Preheat the oven to 180°C.

To the pan, add the pinhead oats, Marmite, and veg stock. Cook for 15 minutes on a low heat, stirring regularly. The mix should become quite thick, but add a splash more water if it seems too thick.

After 15 minutes, turn off the heat and stir through the chopped sunflower seeds.

Spoon the mix into a greased loaf tin and bake in the oven for approx. 30 minutes. To make the outside extra crispy, turn up the heat slightly towards the end.

Once cooked, remove from the oven and allow to stand for five minutes. 

This makes quite a lot and is fairly rich but it does freeze well.