Vegetarian haggis

Ingredients

Store Cupboard

  • 300g of tinned borlotti beans, rinsed, roughly chopped
  • 1/4 tsp black pepper
  • 1/4 tsp allspice powder
  • 80g of lentils
  • 500ml of vegetable stock
  • 3 tbsp of rosemary, finely chopped
  • 2 egg yolks
  • 2 pinches of salt

Dairy

  • 30g of butter

Fruit & Vegetables

  • 5 shallots, finely chopped
  • 2 garlic cloves, peeled and crushed
  • 80g of shiitake mushrooms, finely chopped
  • 3 carrots, peeled and grated
  • 1 lemon, juice and zest
  • 1 savoy cabbage

Spices & Dried Herbs

  • 1/4 tsp ground cinnamon
  • 2 pinches of nutmeg
  • 1 tbsp of dried sage

Cereals, Grains & Pasta

  • 50g of porridge oats

Salad & Fresh Herbs

  • 3 tbsp of thyme, leaves picked