Prep 1 hr
Cook 40 mins
Tony Weston, proprietor of Tigh-na-Mara, a vegetarian guesthouse in Scotland, is the creator of this recipe. Times are guesses.
- 6 medium onions, unpeeled and trimmed
- 2 ounces sunflower margarine
- 2 ounces rolled oats, preferably organic
- 50 g pinhead oats
- 50 g chopped mixed nuts
- 1 onion, finely chopped
- 4 ounces mushrooms, finely chopped
- 1 carrot, finely chopped
- 1 (200 g) can red kidney beans, drained and chopped
- 2 ounces vegetable suet
- 1 teaspoon yeast extract (ie MArmite or vegemite)
- 1 teaspoon ground black pepper
- 2 tablespoons mixed fresh herbs, chopped
- 1 pinch of grated nutmeg
- 1 lime, juice of
- 1 tablespoon whiskey
- chopped fresh chives, to garnish
- chopped fresh parsley, to garnish
- Cut a slither from the bottom of each of the onions, so that they stand upright.
- Cut a cross in the top about three-quarters of the way down.
- Place in a large pan, cover with cold water and bring to the boil.
- Simmer for 15 minutes, drain and refresh under cold water.
- Preheat the oven to 190C/375°F.
- To make the haggis, melt half the margarine in a pan and add the oats, oatmeal and nuts.
- Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden.
- Transfer to a bowl.
- Melt remaining margarine, add the onion, mushrooms and carrot and cook gently for 5 minutes until softened.
- Stir into the toasted oat mixture with the remaining haggis ingredients.
- Snip out the centre of the onions with kitchen scissors, leaving the skin and 3-4 outer layers intact.
- Stuff with haggis, place in a roasting tin and bake for 40 minutes.