Wednesday, 18 January 2012

Carrot and Leek Haggis

Someone once told me that vegetarian haggis was 'an affront to man and god'. While this might be true, it is tasty and allows vegetarians to join in the fun of haggis with none of the offal.


  • 3 leeks, washed and thinly sliced
  • 4 carrots, peeled and finely diced
  • 2 tbsp sunflower oil
  • 4 tsp vegetable bouillon powder or 2 stock cubes
  • 1/2 tsp cayenne pepper
  • 1000ml boiling water
  • 150g pearl barley
  • 100g porridge oats


  1. Add the leeks, carrots, oil, bouillon and cayenne pepper to a large sauce pan.
  2. Place a lid on the saucepan and cook over a low heat for 20 minutes, stirring every 5 minutes.
  3. Add the pearl barley and boiling water to the pan and bring to a simmer.
  4. Simmer for 50 minutes with the lid on.
  5. Pre-heat the oven to 160 degrees.
  6. Add the porridge oats and simmer for a further 10 minutes with the lid off. Stir it well every minute or so to stop it sticking on the bottom of the pan as it thickens.
  7. Pour into a large, pre-greased, oven proof dish.
  8. Cover with foil and bake in the oven for 45 minutes.
  9. Remove the foil and bake for a further 20 minutes.
  10. Serve with mashed neeps and tatties.
Serves 6 to 8.

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