Vegetarian Haggis Recipe - Great British Chefs

Ingredients

• 300g of tinned borlotti beans, rinsed, roughly chopped
• 30g of butter
• 5 shallots, finely chopped
• 2 garlic cloves, peeled and crushed
• 80g of shiitake mushrooms, finely chopped
• 1/4 tsp ground cinnamon
• 2 pinches of nutmeg
• 1/4 tsp black pepper
• 1/4 tsp allspice powder
• 3 carrots, peeled and grated
• 80g of lentils
• 1 lemon, juice and zest
• 500ml of vegetable stock
• 50g of porridge oats
• 3 tbsp of rosemary, finely chopped
• 1 tbsp of dried sage
• 3 tbsp of thyme, leaves picked
• 2 egg yolks
• 1 savoy cabbage
• 2 pinches of salt