Nowadays however our Scottish cousins have become more sensitive to Vegetarians and have begun producing vegetarian Haggises. I’m using one made by Macsweens of Edinburgh made from a tasty blend of lentils, vegetables, pumpkin seeds and spices and, to be honest, I’ve never sampled a better one.
I’ll be using this to make a vegetarian haggis lasagne, with grana padano and butternut squash. The squash adds a delicious earthy sweetness to the lasagne, coupled with the saltiness of the cheese and creamy sauce. I've jazzed up the sauce a bit to give it a bit more flavour and used some stock instead of just all milk - this makes it a hybrid of a french bechamel and a veloute!
Served with some garlic bread or a simple salad, it’s a delicious recipe that, I promise, will be enjoyed by all.