Finally, those of us that always wanted the great taste of haggis without the sheep giblets can enjoy this tasty recipe, cribbed from the distinguished Lisa C. Ferguson's recipe at


  1. 6 medium unpeeled onions, trimmed
  2. 50g sunflower margarine
  3. 50g organic rolled oats
  4. 50g pinhead oatmeal
  5. 50g chopped mixed nuts
  6. 1 onion, finely chopped
  7. 100g mushrooms, finely chopped
  8. 1 carrot, finely chopped
  9. 200g can red kidney beans, drained and chopped
  10. 50g vegetable suet
  11. 1 teaspoon yeast extract
  12. 1 teaspoon ground black pepper
  13. 2 tbs. chopped mixed fresh herbs
  14. pinch of grated nutmeg
  15. juice of 1 lime
  16. 1 tbs. whisky
  17. chopped fresh chives and parsley, to garnish


  1. paring knife, cooking knife and cutting board
  2. large saucepan
  3. medium saucepan
  4. colander
  5. mixing bowl
  6. Kitchen shears


  1. Cut a sliver 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 the large saucepan, cover with cold water and bring to a boil. Simmer for 15 minutes, drain and refresh under cold water.
  2. Preheat the oven to 190C (375F)
  3. Make the haggis:
    1. Melt the margarine in a saucepan
    2. 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.
    4. Melt the remaining margarine, add the chopped onion, mushrooms and carrot and cook gently for 5 minutes until softened.
    5. Stir into the toasted oat mixture with the remaining haggis ingredients. Season to taste.
  4. Snip out the center of the onions withthe shears, leaving the skin and 3-4 outer layers intact.
  5. Stuff the hollow onions with haggis and bake for 40 minutes.

Serves 6.

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