It might seem heretical to call this a haggis, but it looks and tastes similar to the real thing. This vegetarian haggis contains the same grains, along with a vegetable base of onion, carrot, split peas and mushrooms. It's really tasty, and well worth trying, even if you're not a veggie.
Prep the Grains
Before you start, you need to soak the yellow split peas in boiling water for at least 2 hours, preferably overnight. Rinse the pearl barley in cold water. Bring the yellow split peas and the barley to the boil in separate pans. Simmer the barley until it is cooked but still has some bite, about 30 minutes. Simmer the split peas until well-cooked and a bit mushy, about 45 minutes.
Make up the Haggis Filling
Peel and finely chop the onion, carrot and mushrooms. Sauté the onion in some of the butter for about 5 minutes, until soft and translucent, but not browned. Add the carrot, stir well, and cook for a couple of minutes. Then add the mushrooms, allspice and peppers, and cook for another 5 minutes. Heat up the vegetable stock and dissolve the yeast extract into it. Add the liquid to the pan, then drain the peas and barley and add them. Let this cook until most of the moisture is gone - maybe 15-20 minutes, then add the black treacle and the oats and mix well. Taste for seasoning and adjust if necessary - it should be very peppery.
Bake the Haggis
Preheat your oven to 210°C (410°F) if it's a fan oven, 230°C (446°F) if it isn't. Generously smear a sheet of aluminium foil with butter and tip the haggis mixture onto it. Wrap it into a kind of large sausage, put it on a baking sheet and bake for 20-30 minutes. Take it out of the oven and remove the foil from the top. Put it back in the oven and bake for another 20-30 minutes until the outside is a bit crispy.
To serve, fly in a bagpiper from Scotland, a celebrity to recite Robbie Burns' Ode to a Haggis, neeps and tatties and a wee dram.