Wild Foraged Haggis

I'm just back from a refreshing few days in Galloway with my mum. I took her foraging every day and we found Porcini (Ceps), Chanterelles (Girolles), Winter Chanterelles (Chanterelles) and Hedgehog Fungus.

My mum has been a vegetarian for all of my adult life and I eat a predominantly vegetarian diet at home. I decided to play about with the old Scottish favourite, Haggis, and utilise my fresh and preserved foraged foods to make it a more local affair.

Here's the result:

Wild Foraged Haggis (vegan) recipe

Ingredients:

25g pickled Marsh Samphire (optional - might be better fresh)
75g pearl barley
100g oats
200g fresh mushrooms, blitzed in the food processor (I used 50g each: Hedgehogs, Porcini, Winter Chanterelles and Chanterelles)
1 tsp dried, powdered Peppery Bolete
2 pickled walnuts
1 large onion
600ml veg stock
2 tbsp rapeseed oil
Neeps (I used Swede)
Tatties

Method:

Boil the barley according to pack instructions (30-45 minutes)/until al dente.

Heat the oven to 180C/350F/gas mark 4.

Brown onion in 1tbsp oil.

Add mushrooms and cook for 1-2 minutes.

Add powdered bolete, samphire, walnuts and oats and stir to combine.

Add 400ml of stock.

Bring to a boil, then turn simmer until the mixture thickens, adding more stock if necessary.

Add the barley and 1tbsp rapeseed oil and mix together.

Taste the mix for seasoning.

Transfer to casserole dish.

Bake for 30 minutes (covered).

Bake for 30 minutes (uncovered).

Serve with neeps and tatties (preferably cooked).

Roughly based on this recipe.