Preparation time: 1 hour 10 minutes
Cooking time: 30 minutes
30g (1oz) butter
5 shallots, finely diced
2 garlic cloves, crushed
80g (3oz) shiitake mushrooms, chopped
1 tsp black pepper
1 tsp ground cinnamon
1 tsp allspice powder
pinch of nutmeg
3 carrots, peeled and grated
80g (3oz) lentils
1 lemon, juice and zest
500ml (18floz) vegetable stock
50g (2oz) porridge oats
300g (101/2oz) tinned borlotti beans, rinsed, roughly chopped
2tsp rosemary, finely chopped
1tsp sage, finely chopped
2 tsp thyme, leaves picked
2 egg yolks
1 Savoy cabbage
2 pinches salt
1. Add butter to a medium-sized pan and put over a low-medium heat. Throw in the diced shallots and garlic, then sweat until it has softened but not coloured.
2. Now put in the shiitake mushrooms with the spices then continue to cook for a another 2-3 minutes.
3. Throw in the lentils, peeled carrots and lemon zest. Cover the ingredients with the vegetable stock then cover the pan and leave to simmer until the lentils have softened which normally takes 12-15 minutes.
4. Put the oatmeal in the blender and pulse until they look like breadcrumbs then chuck them in the pan with the lentils so they absorb the remainder of the stock. Turn the hob to a low heat and stir continuously to cook the oatmeal through.
5. Now throw in the borlotti beans, lemon juice, rosemary, sage, thyme and season with some salt to taste. Take off the pan from the heat then leave to cool a little.
6. Mix the 2 egg yolks in the pan with the rest of the ingredients.
7. Core the cabbage to free the outer leaves. Put aside the first couple of layers, which can be braised with garlic, butter and lemon or to used to make your own sauerkraut. Then remove the next 4 layers of leaves from the base.
8. Put the 4 layers of leaves in some salted boiling water for around 2-3 minutes, take out and place in a bowl of iced water for at least 5 minutes ideally a little longer.
9. Dry the leaves by patting with a tea towel and trim down any thick veins that can be found on the leaves with a small sharp knife, making sure not to cut them out completely so the leaf remains whole. The target is a leaf with a surface that is as smooth as possible.
10. Carefully place each leaf between 2 tea towels and flatten it out using a rolling pin, similar to rolling pastry.
11. Take some cling film and roll it out onto the work surface. Lay 1 flattened leaf on top, shape 150g (5oz) of the haggis mix into a long thin sausage, then roll the leaf round the mix and tuck in the ends of the leaf.
12. To ensure it holds the shape wrap tightly with the cling film, then tie off each end to seal it in. Repeat this process 4 more times. Then poach in some simmering water for 30 minutes.
13. Remove all 4 from the water, cut off one end of the cling film to release the haggis and serve with roasted root vegetables, potato and some vegetarian gravy.
Recipe courtesy of Great British Chefs. Visit www.greatbritishchefs.com/burns-night-recipes for more Burns Night recipes.