Perfect for Burns night or for Sunday lunch, this hearty meat free haggis is best served with ‘neepes and tatties’ (mashed swede and mashed potatoes) and a dram or two of whisky!
Start by boiling the lentils and barley for about 20-25 minutes until they are cooked but not too soft, then drain them and set aside.
Meanwhile pre-heat the oven to 175°C/350°F/gas mark 4. Then melt most of the butter (about 20 g) in a frying pan and start frying the onion. Once it starts to soften, add the mushrooms and a pinch of celery salt. Fry until most of the moisture from the mushrooms evaporates and they start to brown.
Grind the pepper, cinnamon and cloves together with a mortar and pestle. Add the grated carrot and daikon radish (the radish should be about ½ the volume of the carrot) and then add the soy sauces and spices, including a grating of nutmeg. Fry together until the carrot begins to soften.
Add the lentils and barley along with the stock/water and cook for a couple of minutes until about half the liquid evaporates.
Turn off the heat and stir in the oats and allow to stand for a few minutes while the oats absorb the moisture from the vegetable mix.
Grease an ovenproof bowl/dish with butter and then spoon in the haggis mix and press it down. Spread any remaining butter over the top and cover with foil. Cook for 30 minutes. Then remove the foil and cook for another 30 minutes.
This dish is best served with ‘neepes and tatties’ (mashed swede and mashed potatoes). And don’t forget to drink a dram or two of whisky!