Baked onions with vegetarian haggis

This recipe comes from the BBC vegetarian good food magazine two years ago. This makes a pretty impressive dish. We had lots left over from this year's Burns' night (25th of January) and made it into a plait using puff pastry. I think the dish can do with a little spicing up, either with mustard or chiles.

serves 6

  • 6 medium unpeeled onions, trimmed
  • 50g sunflower margarine
  • 50g organic rolled oats
  • 50g pinhead oatmeal
  • 50g chopped mixed nuts
  • 1 onion, finely chopped
  • 100g mushrooms, finely chopped
  • 1 carrot, finely chopped
  • 200g can red kidney beans, drained and chopped
  • 50g vegetable suet
  • 1 teaspoon yeast extract
  • 1 teaspoon ground black pepper
  • 2 tbsp chopped mixed fresh herbs
  • pinch of grated nutmeg
  • juice of 1 lime
  • 1 tbsp whisky
  • seasoning
  • chopped fresh chives and parsley, to garnish
  • 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.

    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. Cook over a hentle 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.

    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.

    Drink plenty of whisky with this. :)