Ingredients
- 60g yellow split peas (soaked in water overnight)
- 60g pearl barley
- 60g dairy-free butter
- 2 carrots, peeled and diced very finely
- 100g chestnut mushrooms, finely diced
- 1 large onion, finely diced
- 100g porridge oats
- 1/2 tsp ground coriander
- 1 tsp black pepper
- 1 tsp ground allspice
- 500ml vegetable stock
- 2 tbsp treacle
- 1 tbsp yeast extract
- Salt and freshly ground black pepper
Method
- Start by bringing two large saucepans of lightly salted water to the boil. Add the soaked split peas to one pan and the pearl barley to the other. Cook both for about 40 minutes until soft. Drain and leave to cool separately.
- Preheat the oven to 190°C/170°C Fan/Gas mark 5.
- Melt half the butter in a frying pan and fry off the carrot, mushroom and onion until soft.
- Add in the oats, split peas, remaining butter, coriander, black pepper and allspice and fry until fragrant.
- Add the stock, treacle, yeast extract and some salt. Cook over a medium heat for 15 minutes until everything has thickened.
- Stir in the pearl barley and season with salt and pepper to taste.
- Line a rectangular loaf tin with baking paper. Add the haggis mixture to the tin, packing it in tightly, cover with kitchen foil and bake for 30 minutes. Remove the foil and cook for another 30 minutes.
- Leave to cool for about 5-10 minutes before cutting into slices and serving alongside mashed potato and mashed swede. You’ll find yourself thinking “Weel are ye wordy of a grace, as lang’s my arm” when you’re finished making this!
