Burns night

Tonight I had round, what can only be described as, a haggis appreciation society - my friends that already love haggis came to share this years take on Burns night with a few more for their first outing to a haggis event! I actually made my own haggis this year mixing together a recipe from the vegetarian society with a suggestion I found for a gluten free haggis. To start we had my favourite soup - jerusalem artichoke and carrot - and then haggis, neeps with carrots, and mashed tatties before finally raspberries and ice cream. We had so much haggis (I over catered) that I even sent folk home with boxes of it!

Gluten free haggis for 10 people
400g onions
60ml olive oil
200g carrots finely chopped
140g mushrooms, finely chopped
200g red lentils
2.5L vegetable gluten free stock
100g roughly mashed black eyed beans - from a tin of beans
140g hazelnuts roughly chopped
100g pine nuts roughly chopped
120ml gluten free soy sauce
60ml lemon juice
1 tbsp thyme
1 tbsp rosemary
1/2 tbsp cayenne pepper
1 tbsp mixed spice
800g quinoa

Saute the onion in the oil until translucent in a very large oven proof pan and then add the carrots and mushrooms. Cook for 5min and then stir in the lentils and 3/4 of the stock. Add the mashed beans, nuts, soy sauce, lemon juice and herbs and spices. Mix everything together, and simmer for 10 to 15min. Then add the quinoa and the rest of the stock and simmer for 20min. Then put the entire covered pan into a preheated 190°C oven and cook for 30min or until the quinoa is cooked through. If you want to cook it in advance you can put the haggis in the freezer before it goes in the oven, making sure that it is completely defrosted before cooking in the oven. Check that if it needs extra liquid adding before going in the oven.