← Nouns Cooking · British & Irish

Ingredients

• 2 tbsp Vegetable oil
• 1 Onion, finely chopped
• 1 Carrot, grated
• 200 g chestnut mushrooms, finely chopped
• 2 cloves Garlic, crushed
• 1 tsp Dried thyme
• ½ tsp ground nutmeg
• ¼ tsp Allspice
• 1 tsp Black pepper, coarsely ground
• 150 g pinhead or coarse oatmeal (or jumbo oats)
• 1 can tin green lentils (400 g), drained and roughly mashed
• 500 ml vegetable stock
• 1½ tbsp Soy sauce
• 800 g Swede (rutabaga), peeled and cut into chunks
• 25 g Butter
• 1 kg floury potatoes, peeled and cut into chunks
• 100 ml Milk
• 50 g Butter
• Salt

Method

1. Heat the oven to 190°C (170°C fan, 375°F) and grease a 900 g loaf tin. Heat the oil in a large pan over medium-high heat and cook the onion, carrot and mushrooms for 10–12 min until all the liquid has gone and they start to brown.
2. Stir in the garlic, thyme, nutmeg, allspice and pepper and cook for 1 minute.
3. Add the oatmeal, lentils, soy sauce and stock. Simmer for 10 min, stirring often, until the oats have soaked up the liquid and the mix is thick like stiff porridge. Season with salt; it should taste boldly peppery.
4. Pack the mixture into the tin, cover with foil and bake for 30 min. Uncover and bake for 10 min more until the top is crisp.
5. Meanwhile, boil the swede and the potatoes in separate pans of salted water for 20–25 min until very tender. Drain both well.
6. Mash the swede with 25 g butter and plenty of black pepper. Mash the potatoes with the warm milk and remaining butter until smooth. Serve the haggis in thick slices with the neeps and tatties.

Tips

• For gluten-free, use certified gluten-free oats and tamari instead of soy sauce.
• For a vegan plate, mash the vegetables with olive oil and oat milk instead of butter and milk.

Sources

Written in our own words after cross-checking these recipes:

Great British Chefs Olive Magazine BBC Good Food