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We've given classic Scottish haggis a vegetarian twist with this gorgeous lentil, barley, parsnip and mushroom packed meat-free bake. Serving with neeps and tatties and a rich mushroom gravy tops off this traditional Burns Night main perfectly. See method
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Tip: You can substitute Puy lentils with green split peas – but you'd have to soak these for a couple of hours before boiling.
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