Vegetarian haggis

Method

1. Bring two large saucepans of lightly salted water to the boil. Add the soaked split peas to one pan and the pearl barley to the other. Cook for about 40 minutes or until soft. Drain and set aside.

2. Melt half of the butter in a large non-stick frying pan and fry the carrot, mushroom and onion until soft and fragrant. Add the oats, cooked split peas, remaining butter, coriander, black pepper and allspice and fry until fragrant. Add the stock, treacle, yeast extract and a pinch of salt. Cook over a medium–high heat for about 15 minutes until everything has thickened. Stir in the cooked pearl barley and season with salt and pepper.

3. Preheat the oven to 190C/170C Fan/Gas 5.

4. Line a rectangular loaf tin with baking paper or grease with butter. Add the haggis mixture to the tin, cover with kitchen foil and bake for 30 minutes. Remove the foil and cook for another 30 minutes. Leave to cool for about 5–10 minutes in the tin, then cut into slices and serve immediately.