The Hebridean Baker’s Burns Night veggie haggis with whisky sauce

Thursday 25 January at 12:06pm

Coinneach a.k.a the Hebridean Baker, has travelled all the way from the most northerly part of the Outer Hebrides to help us celebrate Burns Night in the right way here in the studio – he’s cooking up his Scottish veggie haggis served with your classic neeps and tatties and silky whisky sauce. 

The Hebridean Baker’s Burns Night veggie haggis & whisky sauce

Makes 2 hearty portions

Ingredients

For the haggis:60g cooked red lentils 1 medium onion, finely chopped1 carrot, peeled, finely chopped115g pinhead/ steel cut oats60g vegetarian suet30g chopped mixed nuts1 tsp salt½ tsp black pepper130-150ml vegetable stock

For the whisky sauce:Knob of butter, melted3-4 tsp whisky1 tsp Dijon mustard50ml vegetable stockSalt and pepper, to taste100ml double cream

To serve:Neeps & tatties

Method

1. First make the haggis – preheat the oven to 180°C/360°F. 

2. Mix together the onion and carrot, oats, suet, lentils and nuts and season. Add enough stock to make a moist consistency. 

3. Butter a pudding basin, pour in the haggis mixture and cover in foil. Bake in the oven for 35 minutes, remove the foil and bake for a further 25 minutes. 

4. Now make the sauce. Pour the whisky and melted butter into a pan and let it simmer. Add the mustard and stock and bring it back to a simmer. Season and add the cream then let it reduce to a gravy-like thickness. 

5. Serve the haggis with neeps and tatties – mashed turnip and potatoes – and pour over the whisky sauce. Make sure you have a dram of your favourite single malt to wash it down!