Happy Burn's Night!

In homage to my other half's distant Scottish roots and any excuse for a celebration, here's a delicious, vegetarian take on the traditional Burn's Night supper. Enjoy x

Luke's verdict: Can we have bagpipes?

Baked Onions with Vegetarian Haggis

6 medium onions
225g (8oz) tin red kidney beans, drained and chopped
110g (4oz) mushrooms
1 onion
1 carrot
50g (2oz) sunflower margarine
50g (2oz) rolled oats
50g (2oz) oatmeal
50g (2oz) chopped mixed nuts
50g (2oz) vegetable suet
2 tbsp mixed fresh herbs chopped
1 tbsp whisky
1 tsp yeast Extract
grated nutmeg pinch of
juice of 1 Lime
Salt and black pepper
Chives and parsley, to garnish chopped fresh

Do not peel the onions

Cut a slither from the root end of each of the onion, so 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.

Preheat the oven to 190°C: 375°F: Gas 5.

Melt the margarine in a saucepan, add the oats, oatmeal and mixed nuts.

Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden.

Transfer to a bowl.

Finely chop the onion, mushrooms and carrot

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 well.

Remove the centre of the onions with kitchen scissors, leaving the skin and 3-4 outer layers intact.

Stuff with haggis and bake for 40 minutes.