Vegetarian haggis and lemonade scone – Everyone’s kitchen

Vegan haggis with tatties

Lemonade and blueberry scone

Harvest of the day: parsley, parsley and parsley

Vegan haggis (serving 8)
Ingredients

  • 40 g plant-based butter or margarine
  • 2 large onion, peeled and finely chopped
  • 2 large carrot, peeled and grated
  • 4 portobello/flat cap mushrooms, finely diced
  • 2x 400 g tin black beluga lentils, drained (you could also use cooked brown, green, or Puy lentils)
  • 2 level teaspoon white pepper
  • 500 g pinhead oats 
  • 3 tablespoons Marmite 
  • 800 ml veg stock (plus more water if needed)
  • 60 g sunflower seeds, chopped
  • Parsley

Method

  • Heat the butter in a pan. Add the onion and carrot and cook for 5-6 minutes.
  • Add in the finely diced mushrooms and cook for another 3-4 minutes.
  • Add the lentils, white pepper and stir through for a couple of minutes.
  • Preheat the oven to 180°C (360°F).
  • To the pan, add the pinhead oats, Marmite, and veg stock. Cook for 15 minutes on a low heat, stirring regularly. The mix should become quite thick, but add a splash more water if it seems too thick.
  • After 15 minutes, turn off the heat and stir through the chopped sunflower seeds.
  • Spoon the mix into a greased loaf tin and bake in the oven for approx. 30 minutes. To make the outside extra crispy, turn up the heat slightly towards the end.
  • Once cooked, remove from the oven and allow to stand for five minutes. 

Tatties

Ingredients

  • 1.5kg potatoes
  • Salt, pepper
  • Dash of milk

Method

Peel and dice the potatoes, bring to boil and cook until they are soft. Mash the potatoes with milk, butter and seasoning. 

Lemonade and Blueberry scones (makes 12)

Ingredients


  • 400g self-raising flour, plus extra for dusting
  • 25g sugar plus 1 tbsp
  • Sea salt
  • 1 lemon
  • 75g blueberries
  • 175ml double cream
  • 175ml lemonade
  • 1-2 tbsp milk

Method

1.Heat your oven to 220°C/Fan 200°C/Gas 7. Dust a large baking tray with flour or line it with baking paper.

2.Sift the flour into a large mixing bowl and add 25g sugar and a pinch of salt. Finely grate in the lemon zest and whisk the dry ingredients together with a fork to mix them. Tip in the blueberries and stir to mix. Pour the double cream and lemonade into the bowl and stir together to make a soft dough.

3.Turn the dough out of the bowl. Gently knead in any scraps, dusting your work surface with extra flour if needed, then pat into a round approximately 2.5cm thick. Use a 6cm cutter to stamp out the scones, kneading and reshaping the trimmings as you go till you have approximately 12 scones. Pop them on the baking tray. Brush the tops of the scones with a little milk and sprinkle over a pinch of caster sugar. Slide into the oven and bake for 12-15 mins till the scones are golden. Slide a palette knife under each scone and transfer to a wire rack to cool.

Published by Nadegegrows

Garden Assistant/Tend and Share project worker

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