Veggie haggis with neeps, tatties & whisky sauce
Burns night, plant-forward: veggie haggis with swede and potato mashes and a light whisky-mustard sauce.
Miso French onion soup with Gruyere toast
Deep caramelised onion soup fortified with miso, under a Gruyere sourdough lid.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Cook the onions in the oil with sugar and a pinch of salt, low and slow, 40 minutes to deep gold.
- Step 2
Add garlic and thyme; deglaze with balsamic.
- Step 3
Add stock; simmer 15 minutes. Whisk in miso off the boil.
- Step 4
Top bowls with toasted sourdough and Gruyere; grill until molten.
Make it work for your circle: cooking for someone in
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Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 15g |
| Carbohydrates | 48g |
| – of which sugars | 16g |
| Fibre | 7g |
| Fat | 19g |
| – of which saturates | 7g |
| – of which omega-3 | 0.2g |
| Calcium | 320mg |
| Iron | 1.6mg |
| Salt | 1.9g |
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