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VEGETARIAN HAGGIS & BAKED ONIONS
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6 medium unpeeled onions, trimmed 50g sunflower margarine 50g organic rolled oats 50g pinhead oatmeal 50g chopped mixed nuts 1 onion, finely chopped 100g mushrooms, finely chopped 1 carrot, finely chopped 200g can red kidney beans, drained and chopped 50g vegetable suet 1 teaspoon yeast extract 1 teaspoon ground black pepper 2 tbs. chopped mixed fresh herbs pinch of grated nutmeg juice of 1 lime 1 tbs. whisky seasoning chopped fresh chives and parsley, to garnish
Preheat the oven to 190C (375F). To make the haggis, melt 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.
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.
Snip out the center of the onions with kitchen scissors, leaving the skin and 3-4 outer layers intact. Stuff with haggis and bake for 40 minutes.
Serves 6.
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