It’s very hard to make vegetarian haggis look attractive on the plate! Here’s a picture of it before cooking though which is much more appealing! It is worth the effort, honest.
This is a lovely recipe from “Emma’s Little Kitchen” and the recipe should you like to see is available if you click here. It is a different texture and taste for those who’ve not had “real” haggis before, but the flavours here are pretty good. It is again quite a sweet recipe, on making it again I’d personally not add the molasses, but I will make it again.
There were 6 portions from this recipe and it’s frozen and defrosted well enough!
Then, there is the rumbledethumps! Delicious leftover meal that you can make fresh if you prefer. There is a recipe from “The Spruce” for those who want it (click here), or you can use your imagination and have a play! Up to you!
Mine is leftover mash, swede, carrot and kale, with lots and lots of freshly ground pepper, salt to taste and lashings of grated cheese! It’s a favourite side-dish of mine.
Before and after shots, baked in the oven for 20 minutes then under the grill for 5.