Veg Haggis with Parsnip Mash and Fried Tomatoes from The Vegetarian Kitchen by Prue Leith and Peta L

Ingredients

• 1 tbsp chopped flat-leaf parsley
• 1 tbsp chopped chives
• 1 tbsp vegetable oil
• 6 large ripe tomatoes
• 600 g peeled parsnips, cut into large chunks
• 600 g peeled potatoes, cut into large chunks
• 80 ml olive oil
• salt and black pepper to season
• 1 vegan haggis (about 500 g; see Tip)