Graham Campbell's vegetarian haggis recipe

  • Serves
  • 20 mins to prepare and 50 mins to cook
  • 380 calories / serving
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The majority of children will probably not enjoy regular haggis, however the vegetarian equivalent is extremely tasty and great fun to make. Scottish chef Graham Campbell is the brains behind this invention.

Add butter to a medium-sized pan and put over a low-medium heat. Sweat the diced shallots and garlic in the pan until they have has softened but not coloured.

Place the shiitake mushrooms along with the ground cinnamon, nutmeg, black pepper and allspice in the pan and cook for a further 2-3 minutes.

Add the carrots, lentils and lemon zest and cover with vegetable stock. Place a lid on the pan and simmer until the lentils soften – this takes around 12-15 minutes.

Place the oats in a blender, and pulse until they look like breadcrumbs. Add them to the pan and allow to absorb the remainder of the stock. Place on a low heat and stir continuously for 2-3 minutes.

Mix in the lemon juice, borlotti beans and herbs to the pan. Season with salt to taste, and then take the pan off the heat. Leave to cool a little.

Mix the 2 egg yolks in the pan with the rest of the ingredients.

Core the cabbage to free the outer leaves before discarding the outer leaf. Remove the next 8 inner leaves. Any leftover cabbage can be braised with garlic, butter and lemon, or used to make your own sauerkraut (sour cabbage).

Boil some salted water and place the 8 leaves in the boiling water for 4 minutes. Take them out and refresh for 5 minutes in a bowl of ice cold water.

Get the kids to pat the leaves dry before you trim down any thick veins using a sharp knife. Ensure that you do not cut them out completely – the leaves should stay in one piece, but have a surface that is as smooth as possible.

Sandwich each leaf between 2 clean tea towels, and get your little ones to use a rolling pin to flatten the leaves – the movement should be similar to how you would roll pastry.

Lay a sheet of cling film on your work surface and place one leaf on top. Ask your little helpers to spoon 2 heaped tablespoons of the haggis mix into the middle of each leaf.

Take the edge of the leaf that is closest to you and roll it over the mix. Fold the sides in and roll it forward to create a parcel.

To ensure it holds the shape, wrap each roll tightly with the cling film then tie off each end to seal it in. Repeat this process to form a total of 8 haggis rolls. Then poach for 30 minutes in some simmering water.

Take the rolls out of the water and leave to cool slightly. Cut one end of the cling film to release each parcel. Serve with your choice of roasted root vegetables, potato or some vegetarian gravy.

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  • Ingredients

  • 300g (10oz) tinned borlotti beans, rinsed, roughly chopped
  • 30g (1oz) butter
  • 5 shallots, finely chopped
  • 2 garlic cloves, crushed
  • 80g (3oz) shiitake mushrooms, chopped
  • 1/4 ground cinnamon
  • 2 pinches nutmeg
  • 1/4 tsp black pepper
  • 1/4 tsp allspice powder
  • 3 carrots, peeled and grated
  • 80g (3oz) lentils
  • 1 lemon, juice and zest
  • 500ml (17fl oz) vegetable stock
  • 50g (2oz) porridge oats
  • 3 tbsp rosemary, finely chopped
  • 1 tbsp dried sage
  • 3 tbsp thyme, leaves picked
  • 2 egg yolks
  • 1 savoy cabbage
  • 2 pinches of salt
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  • Energy 1586kj 380kcal 19%
  • Fat 13.7g 20%
  • Saturates 5.8g 29%
  • Sugars 14.9g 17%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 47.5g Protein 18.8g Fibre 19.6g

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