Heat the oil in a deep pan, gently fry onions, carrot and garlic with good pinch of salt for 10 mins until soft.
Add the mushrooms, and pumpkin seeds. Season well with salt and pepper then add nutmeg, mace, white pepper & coriander.
Cook gently for 5 mins until any moisture released by the mushroom has evaporated.
Add the marmite, pearl barley and around 150ml of water, bring to the boil and cook until the barley is tender (add more liquid if necessary). Mix should resemble risotto.
Remove from heat and leave to cool. Then stir in the cooked lentils, oats, suet and cooked Meatless Farm Mince.
Mix well and adjust seasoning. Does it need more spice or salt?
Divide the mix into 2 and shape into balls. Chill in the fridge whilst you make the salt dough.
To make the salt dough, mix all ingredients together until you have a smooth dough. If it feels too wet just add a little more flour.
To cook the haggis, split the dough into 2 and then 2 again. Spread 2 chunks of the dough on to a baking tray to make the base for the haggis to sit on. They need to be slightly wider than the haggis balls. Place the haggis in the centre of each piece of dough. Cover each haggis with the remaining salt dough. Make sure the haggis is fully sealed inside with no gaps or holes.
Bake the haggis in the oven at 170C for 1 hour. Remove from the oven, carefully carve off the top of the salt dough to reveal the haggis inside.
We served ours with turnip puree topped with fried cumin and garlic, champit leek and spring onion tatties topped with an oat and parsley crumb, steamed greens and a whisky & mustard gravy.
200g Meatless Farm Meat Free Mince or 4 Meatless Farm Sausages (if using the mince, fry half a block in a pan with a little oil until cooked through, set aside to cool)
2 tbsp veg oil
1 onion finely chopped
2 garlic cloves, finely chopped
1 carrot, peeled and grated
100g mushrooms finely chopped
30g pumpkin or sunflower seeds, toasted
1 tsp ground coriander
1 tsp ground nutmeg
1 tsp white pepper
1 tsp ground mace
½ tsp black pepper
1 tsp marmite
1 tsp Nutritional yeast
30g pearl barley
150g cooked green lentils
120g vegetarian suet
200g egg replacer (we used Crackd)
1 tsp xanthan gum
There’s plenty more where this came from.
Why not try some of these recipes out and tickle your tastebuds.