Top chef Graham Campbell of the Castlehill Restaurant in Dundee gives us his wonderful recipe for Vegetarian Haggis.

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This vegetable haggis from Graham Campbell has all the herbs, spices and binding oats of a conventional haggis, but as it's meat-free, it's particularly suitable for vegetarians and those put off by the thought of eating offal. With a bean, mushroom and lentil mix, this is still a hearty Scottish dish. 

Ingredients

  • 300g of tinned borlotti beans, rinsed, roughly chopped
  • 30g of butter
  • 5 shallots, finely chopped
  • 2 garlic cloves, peeled and crushed
  • 80g of shiitake mushrooms, finely chopped
  • 1/4 tsp ground cinnamon
  • 2 pinches of nutmeg
  • 1/4 tsp black pepper
  • 1/4 tsp allspice powder
  • 3 carrots, peeled and grated
  • 80g of lentils
  • 1 lemon, juice and zest
  • 500ml of vegetable stock
  • 50g of porridge oats
  • 3 tbsp of rosemary, finely chopped
  • 1 tbsp of dried sage
  • 3 tbsp of thyme, leaves picked
  • 2 egg yolks
  • 1 savoy cabbage
  • 2 pinches of salt

Method

Vegetarian Haggis

1 Place a medium-sized pan over a low-medium heat and add butter. Add the shallots and garlic and sweat until soft but not coloured.

• 2 garlic cloves, peeled and crushed

• 30g of butter

• 5 shallots, finely chopped

2 Add the mushrooms along with the cinnamon, nutmeg, black pepper and

allspice, continue cooking for 2-3 minutes

• 80g of shiitake mushrooms, finely chopped

• 1/4 tsp black pepper

• 1/4 tsp ground cinnamon

• 1/4 tsp allspice powder

•  2 pinches of nutmeg

3 Add the carrots, lentils and lemon zest. Pour in enough stock to just cover the

ingredients. Cover the pan and simmer until the lentils are soft for

approximately 12-15 minutes

• 3 carrots, peeled and grated

•  80g of lentils

• 1 lemon, juice and zest

• 500ml of vegetable stock

4 Pulse the oats in a blender to resemble breadcrumbs, then add to the pan to

absorb the rest of the stock. Turn down the heat to low and cook the oats

through, stirring continuously for 2-3 minutes

• 50g of porridge oats

5 Add the lemon juice, beans, herbs and season with salt to taste. Remove the

pan from the heat and leave to cool slightly

• 1 lemon, juice and zest

• 300g of tinned borlotti beans, rinsed, roughly chopped

• 1 pinch of salt

• 3 tbsp of rosemary, finely chopped

• 3 tbsp of thyme, leaves picked

• 1 tbsp of dried sage

6 Add the 2 egg yolks to the pan and mix to combine

•  2 egg yolks

7 Remove the core of the cabbage to release the outer leaves. Discard the first outer leaf, then gently remove the next 8 inner leaves from the base

• 1 savoy cabbage

8 Place the 8 leaves into salted boiling water for 4 minutes, remove and refresh in a bowl of ice cold water for 5 more minutes

• 1 pinch of salt

9 Pat the leaves dry and use a small sharp knife to trim down any large thick veins, without cutting it out completely so that the leaves remain in 1 piece – the aim is to have a leaf with as even a surface as possible

10 One by one, sandwich each leaf between 2 clean tea towels and use a rolling pin to firmly press the cabbage leaves flat, as if you are rolling pastry

11 Place a sheet of cling film on a work surface and lay 1 leaf on top. Add 2 heaped tablespoons of the haggis mix onto the centre of the leaf

12 Roll over the length of cabbage closest to you to enclose the mix. Fold in the sides and roll forward to make a parcel

13 Wrap tightly in the cling film to hold the shape and tie off each end to seal.

Repeat to form 8 haggis rolls in total. Poach in simmering water for 30 minutes

14 Remove from the water and allow to cool slightly. Snip one end of cling film to release each haggis and serve immediately with roasted root vegetables, potatoes, vegetarian gravy, or as preferred

• photos courtesy of greatbritishchefs.com

About The Author

Graham Campbell

Graham Campbell has achieved extraordinary success in his career so far, becoming one of the youngest chefs in Scotland to receive a Michelin star at the age of twenty-five. Using traditional Scottish and British ingredients as a base, he uses innovative and creative flavour combinations to create something truly unique. Now based in Dundee, Graham is Director of the award winning, Castlehill Restaurant near the new V&A museum.

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About The Author

Graham Campbell

Graham Campbell has achieved extraordinary success in his career so far, becoming one of the youngest chefs in Scotland to receive a Michelin star at the age of twenty-five. Using traditional Scottish and British ingredients as a base, he uses innovative and creative flavour combinations to create something truly unique. Now based in Dundee, Graham is Director of the award winning, Castlehill Restaurant near the new V&A museum.