FAIR fa’ your honest, sonsie face,
Great chieftain o’ the pudding-race!
So said Robert Burns of the haggis. Good word ‘sonsie’, it really should be used more. You can get a sonsie vegan haggis in many shops now to serve with neeps and tatties.
You could make some sonsie Cranachan for afters, recipe taken from our cakes and puddings page:
This is often served at Burn’s Suppers in Scotland.
Ingredients: half a cup of porridge oats; 1 small box of soya cream; 1 tablespoon of Agave Nectar; 1 tablespoon of whisky (or whisky flavouring if you don’t take alcohol); 1 punnet of fresh raspberries
Lightly toast the oats in a frying pan on the stove. Remove from heat and pour in the cream – it will bubble and thicken a bit with the heat. Stir well and add the agave and whiskey, and mix in. Add most of the rasps, keeping a few back for garnish. Place in dishes and chill in the fridge until pudding time.
Other Scottish recipes that might be of use or preferable to haggis:
Balmoral Pie can be found on the main courses page (scroll down a bit). It’s a lovely dish of beans and sausages topped with mash.
Scottish Macaroons are a feast of sugar and potato.
Whatever you do, have an honest, sonsie time 😀
The wild garlic seems to be early this year 😀
recipes: creamy carrot and wild garlic soup and wild garlic pesto
This made a LOT of soup (serving at least 6), but quantity all depends on the size of the pumpkin.
flesh of one pumpkin
3 red peppers
water and soya milk to cook up in (does not have to cover veg, will be too runny)
handful of cashew nuts
seasalt and paprika to taste
Peel and de-seed the pumpkin and chop into chunks. Place in a pan with chopped peppers, carrots and liquids. Bring to boil and simmer until veg is tender. Add salt and paprika – I used about a teaspoon for a big pan but you could go hotter. Blend up with the cashews, check for seasoning and serve with paprika sprinkle.
2 tins of plum tomatoes
about a cup of water (rinse out tins with it)
5 cloves of garlic
2 medium sweet potatoes, peeled and chopped
1 or 2 handfuls of cashew nuts
seasalt to taste
Place the tomatoes and water in a pan and bring to the boil, adding the onion, sweet potato and garlic as it heats. Once it boils, turn down to a simmer for 10-15 minutes, until potatoes are soft. Place soup in a blender and add the cashew nuts. Blend and taste for seasoning, add salt as desired.
If your blender is not very strong, try soaking the cashews in water overnight to soften them before using.
Pasty made in a very similar manner to the basic pasties on frugal but using Kamut flour in the pastry and filled with chopped red onion, cubed potatoes and cheezly, all cooked in a little soya milk first, also very good 🙂
Autumn. Cold winds. Rain. Hail. Even a few moments of snow yesterday between bursts of hot sunshine. Walking on the South side of the hill in the woods it is suddenly no longer autumn but the end of summer. Off with jackets, faces to the sun then round the corner into the North and winter, now walking against horizontal hailstones. It is confusing… we need soup 🙂
Method: soak a cup of broth mix overnight, then cook up for an hour or so before adding chopped potato, carrot and onion. Cook until veg is tender, add some kale or other leafy greens and either a teaspoon of Vecon Concentrated Vegetable Stock or a few sloshes of Bragg’s Liquid Aminos (like soy sauce but with less salt and all the protein). Simmer a few minutes longer then dish up and garnish with parsley or chervil. Be warm.
1 cup of red lentils, rinsed
1 tin of plum tomatoes
1 onion, choppped
2 large potatoes, peeled and diced
1 sweet potato (or carrot) diced
2 sticks of celery, chopped
a handful of pasta
10 fresh sage leaves (or 1/2 a teaspoon of dried)
1 teaspoon of Vecon Stock or other stock of choice
handful of greens, chopped (we used kale)
salt to taste
Place the lentils in a large pan and cover with water. Bring to the boil and turn down to simmer. Prepare the vegetables and add to the pan with the tomatoes, pasta, stock and herbs – add more water if you need, if too thick. Cook at a low simmer until veg and pasta are tender, (probably about 20 minutes). Add the greens for the last couple of minutes of cooking time and season to taste.