Freekeh, charred cauliflower & pomegranate bowls
Smoky green wheat under charred cauliflower, pomegranate, herbs and tahini.
Veggie haggis with neeps, tatties & whisky sauce
Burns night, plant-forward: veggie haggis with swede and potato mashes and a light whisky-mustard sauce.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Bake the haggis per pack, about 45 minutes.
- Step 2
Boil potatoes and swede separately; mash each with half the butter.
- Step 3
Soften the shallot; add whisky and stock, reduce, then creme fraiche and mustard.
- Step 4
Plate haggis, both mashes and kale; sauce over, chives last.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 16g |
| Carbohydrates | 66g |
| – of which sugars | 14g |
| Fibre | 13g |
| Fat | 21g |
| – of which saturates | 9g |
| – of which omega-3 | 0.3g |
| Calcium | 160mg |
| Iron | 4.2mg |
| Salt | 1.4g |
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