Baked Onion With Vegetarian Haggis


  • 6 medium unpeeled onions, trimmed
  • 50 g sunflower margarine
  • 50 g organic rolled oats
  • 50 g pinhead oatmeal
  • 50 g chopped mixed nuts
  • 1 onion, finely chopped
  • 100 g mushrooms, finely chopped
  • 1 carrot, finely chopped
  • 200 g can red kidney beans, drained and chopped
  • 50 g vegetable suet
  • 1 teaspoon yeast extract
  • 1 teaspoon ground black pepper
  • 2 tbsp chopped mixed fresh herbs
  • X pinch of grated nutmeg
  • 1 lime (juice of)
  • 1 tbsp whisky
  • X seasoning
  • X chopped fresh chives and parsley, to garnish
  1.   Cut a slither from the bottom of each of the onions, so that they  stand upright. Cut a cross in the top about three quarters of the  way down. Place in a large pan, cover with cold water and bring to  the boil. Simmer for 15 minutes, drain and refresh under cold water.
  2. Preheat the oven to 190C/375F/gas 5. To make the haggis, melt the  margarine in a pan and add the oats, oatmeal and nuts.
  3. Cook over a  gentle heat, stirring, for about 3 minutes until toasted and golden.  Transfer to a bowl.   Melt remaining margarine, add the onion, mushrooms and carrot and  cook gently for 5 minutes until softened. Stir into the toasted oat  mixture with the remaining haggis ingredients. Season.
  4. Snip out the centre of the onions with kitchen scissors, leaving the  skin and 3-4 outer layers intact. Stuff with haggis and bake for 40  minutes.


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