Vegetarian haggis recipe
 Vegetarians can embrace all that Burns Night has to offer with this delicious vegetarian haggis, packed with vegetables and spices. 60g/1¼oz yellow split peas (soaked in boiling water for an hour, or in cold water overnight, then drained)60g/1¼oz pearl barley60g/1¼oz butter, plus extra for greasing2 carrots, peeled and finely diced100g/3½oz chestnut mushrooms, finely chopped 1 large onion, finely diced100g/3½oz porridge oats½ tsp ground coriander 1 tsp ground black pepper, plus extra for seasoning1 tsp ground allspice500ml/18fl oz vegetable stock2 tbsp treacle1 tbsp yeast extract salt and freshly ground black pepper 60g/1¼oz yellow split peas (soaked in boiling water for an hour, or in cold water overnight, then drained) 60g/1¼oz pearl barley 60g/1¼oz butter, plus extra for greasing 2 carrots, peeled and finely diced 100g/3½oz chestnut mushrooms, finely chopped 1 large onion, finely diced 100g/3½oz porridge oats ½ tsp ground coriander 1 tsp ground black pepper, plus extra for seasoning 1 tsp ground allspice 500ml/18fl oz vegetable stock 2 tbsp treacle 1 tbsp yeast extract salt and freshly ground black pepper Method Bring two large saucepans of lightly salted water to the boil. Add the soaked split peas to one pan and the pearl barley to the other. Cook for about 40 minutes or until soft. Drain and set aside. Melt half of the butter in a large non-stick frying pan and fry the carrot, mushroom and onion until soft and fragrant. Add the oats, cooked split peas, remaining butter, coriander, black pepper and allspice and fry until fragrant. Add the stock, treacle, yeast extract and a pinch of salt. Cook over a medium–high heat for about 15 minutes until everything has thickened. Stir in the cooked pearl barley and season with salt and pepper.Preheat the oven to 190C/170C Fan/Gas 5. Line a rectangular loaf tin with baking paper or grease with butter. Add the haggis mixture to the tin, cover with kitchen foil and bake for 30 minutes. Remove the foil and cook for another 30 minutes. Leave to cool for about 5–10 minutes in the tin, then cut into slices and serve immediately. Bring two large saucepans of lightly salted water to the boil. Add the soaked split peas to one pan and the pearl barley to the other. Cook for about 40 minutes or until soft. Drain and set aside. Bring two large saucepans of lightly salted water to the boil. Add the soaked split peas to one pan and the pearl barley to the other. Cook for about 40 minutes or until soft. Drain and set aside. Melt half of the butter in a large non-stick frying pan and fry the carrot, mushroom and onion until soft and fragrant. Add the oats, cooked split peas, remaining butter, coriander, black pepper and allspice and fry until fragrant. Add the stock, treacle, yeast extract and a pinch of salt. Cook over a medium–high heat for about 15 minutes until everything has thickened. Stir in the cooked pearl barley and season with salt and pepper. Melt half of the butter in a large non-stick frying pan and fry the carrot, mushroom and onion until soft and fragrant. Add the oats, cooked split peas, remaining butter, coriander, black pepper and allspice and fry until fragrant. Add the stock, treacle, yeast extract and a pinch of salt. Cook over a medium–high heat for about 15 minutes until everything has thickened. Stir in the cooked pearl barley and season with salt and pepper. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Line a rectangular loaf tin with baking paper or grease with butter. Add the haggis mixture to the tin, cover with kitchen foil and bake for 30 minutes. Remove the foil and cook for another 30 minutes. Leave to cool for about 5–10 minutes in the tin, then cut into slices and serve immediately. Line a rectangular loaf tin with baking paper or grease with butter. Add the haggis mixture to the tin, cover with kitchen foil and bake for 30 minutes. Remove the foil and cook for another 30 minutes. Leave to cool for about 5–10 minutes in the tin, then cut into slices and serve immediately.