Tonight we’re celebrating St Andrew’s Day and all things Scottish. That includes haggis. Although I can’t quite replicate this offal based delicacy I’m going to attempt a vegetarian version where the ‘meatiness’ is replaced by a blend of lentils, mushrooms, Henderson’s relish and Marmite, alongside traditional Scottish ingredients oats and pearl barley. I’m also adding some carrot and parsnips for sweetness and although it might not be the most authentic Scottish dish, it’s a tribute (and hopefully it will taste good too).
- 50g green or puy lentils
- 50g pearl barley
- 1 x onion
- 1 x carrot, peeled and diced
- 1 x small parsnip, peeled and diced
- 2 x large field mushrooms, finely chopped
- Half tsp allspice
- Splash of soy sauce
- 1 x tsp Henderson’s Relish
- 400ml veg stock
- 1 x tsp Marmite
- 100g medium oatmeal
- 2 x tsp black treacle
Cover the barley in cold water, bring to the boil and simmer for 30 minutes until tender but still firm. At the same time but in a separate pan, cook the lentils in boiling water for 15 minutes. When cooked, drain both and rinse in cold water to prevent them cooking any longer and getting mushy. Reserve until needed.
Sweat the onion in olive oil over a fairly low heat for a few minutes. Turn up the heat and add the chopped carrot and parsnip, followed by the chopped mushroom.
Stir in the allspice and oatmeal. Mix the Marmite into the stock and pour into the veg mix, along with the treacle. Season with black pepper, a splash of soy sauce and Henderson’s Relish to give a deeper, ‘meatier’ flavour.
Bring to the boil and simmer briefly for a few minutes then add the lentils and barley.
Transfer to a lined loaf tin and press down. Cover with foil and bake at 180C for 30 minutes. Remove the foil and bake for a further 30 minutes.
Leave to stand for a few minutes before slicing and serve with neeps and tatties for traditional(ish) Scottish fayre.
Mathilde’s still off colour and not at school so she didn’t share this meal with us but I’m pretty confident she would have hated it! I try to avoid using mushrooms in anything I cook for her now so it was quite liberating to use them in a recipe again, and the eldest two agreed, polishing off everything on their Scottish inspired plate. EVERYTHING was consumed and EVERYONE went back for second helpings. If I liked whisky I’d be raising my glass to St Andrew.