Haggis, Neeps and Tatties

Ingredients

• 125 g pre-cooked puy lentils (or approximately 65 g dried puy lentils)
• 100 g pearl barley
• 1 white onion
• 250 g chestnut mushrooms
• 1 carrot
• 3-4 cloves garlic
• 3 tablespoons soy sauce
• 1 teaspoon balsamic vinegar
• 100 g oats
• cracked black pepper

To serve

• mashed potato
• mashed swede or turnip

Method

Cook the pearl barley according to packet instructions and leave to cool.  

If using dried puy lentils instead of pre-cooked puy lentils, cook the lentils according to packet instructions and leave these to cool also. 

Pre-heat the oven to 180°C/350°F/gas mark 4. Using a food processor, pulse the carrot, onion, mushrooms and garlic until they are finely chopped. Fry them in a pan with a little oil for 2-3 minutes until they start to soften.  

Add the cooked puy lentils and pearl barley then stir in the soy sauce and balsamic vinegar. Turn the heat off. Add the cracked black pepper and the oats then stir until everything is combined. 

Spoon the mixture into a baking tin lined with kitchen foil and cover with extra foil so the meat free haggis steams while in the oven. Cook for 45 minutes.  

In the meantime, boil the potatoes and swede or turnip for the ‘neeps and ‘tatties’. 

Serve with a thick gravy, and – if you’re following Scottish tradition – a dram of whisky!