Yet More Haggis!

Vegetarian Haggis

Baked Onions with Vegetarian Haggis

1 Cut a slither from the bottom of each of the onions, so that they stand upright. Cut a cross in the top about three-quarters of the way down. Place in a large pan, cover with cold water and bring to the boil. Simmer for 15 minutes, drain and refresh under cold water.

2 Preheat the oven to 190C/375F/Gas 5. To make the haggis, melt half the margarine in a pan and add the oats, oatmeal and nuts. Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden. Transfer to a bowl.

3 Melt remaining margarine, add the onion, mushrooms and carrot and cook gently for 5 minutes until softened. Stir into the toasted oat mixture with the remaining haggis ingredients. Season.

4 Snip out the centre of the onions with kitchen scissors, leaving the skin and 3-4 outer layers intact. Stuff with haggis, place in a roasting tin and bake for 40 minutes.

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