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Haggis with Tomato Sauce


Serve with Cinnamon Tomato Sauce (see recipe).


65g rolled oats
65g oatmeal
65g mixed nuts, finely chopped
65g margarine or butter
1 large or 2 medium carrots
1 large onion
125g mushrooms
˝ x 400g can kidney beans
65g vegetarian suet or marg
˝ tsp yeast extract
1 tbsp whisky or more
1 tsp freshly ground pepper (or more)
Juice of ˝ lemon (or 1 lime)
3 tsp dried herbs


Melt half the margarine and cook oats, oatmeal and nuts for about 3 minutes over medium heat in a large frypan. Transfer to a large bowl

Finely chop carrot, onion, mushroom, and beans. It is easiest to use a food processor so the mixture is very fine. Melt remaining margarine in the frypan and fry the vegetables and beans for about 2 minutes. Return oats and nut mixture to the frypan with the vegetable mixture. Mix in the remaining ingredients and cook another 5 minutes.

Place in a greased and lined loaf tin – I used my 13 x 22cm silicone loaf pan (and found my mum was right in advising I didn’t need to grease it). Press down and smooth with the back of a spoon. Cook 40 minutes in a moderate oven. I cooked mine 30 minutes and cooled in the pan. I reheated it in the pan in the microwave the next night – it is quite fragile and this was the best way of keeping it together.

You can leave out the suet, but the recipe warns it might get dry and need some vegetable stock – but I found that it was moist enough with only 20g extra butter.


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