2 Large potatoes

2 Turnips or 1 swede

200 g Quorn mince

2 Large Portobello mushrooms

1 tbsp Dried porcini mushrooms

1 Red onion

4 Cloves of garlic

1 Vegetable stock cube

1 tsp Black treacle

2 tsp Marmite

2 tbsp Sunflower seeds

1 tsp Nutmeg

Salt & Pepper

Olive oil

Butter

Grainy mustard

For the Whisky sauce

1 Shallot

30ml Whiskey

100ml Double cream

1 Knob butter

Salt & Pepper

Olive oil

Fresh Parsley

Amazing dish. Rich in flavour and with great texture.

Peel and crush the garlic, sprinkle with olive oil and salt and let it infuse for 5 minutes. Put the porcini mushrooms in a glass and pour some boiling water over and set aside.
Peel the potatoes and turnips (or swede) and boil them in water in separate pans until they are soft for mashing.  
Clean the portobello mushrooms and cut into small cubes. Peel the red onion and cut into small cubes.

Add some olive oil to a large chef’s pan on high heat. Add the red onions and fry for 5 min then add the garlic, portobello mushrooms, sunflower seeds and quorn mince. Fry this mixture for 10 min and stir occasionally. In the meantime, take the porcini mushrooms out of the water (don’t discard the mushroom water), cut them and add them to the quorn mixture.

Reduce the heat and add some of the mushroom water. Add the vegetable stock cube and let it dissolve. Now add the black treacle, marmite and nutmeg. Season with salt and black pepper. The mixture should bet firm.

Once the potatoes are ready, drain and then mash them. Add some butter, black pepper, milk, nutmeg and 1 tbsp grainy mustard and mix well. Drain and mash the turnips (or swede) and season with black pepper.

Assemble the Haggis Stack
You want to create a stack of haggis, potatoes and turnips; about 2cm each layer. To create the stack, take two whisky glasses and line the glasses with cling film. Now rub some olive oil on the cling film inside the glasses. Start with the turnips and compress until you have a 2cm layer. Add a layer of potatoes and compress. Finally add the haggis layer and compress. Set aside.

Whisky sauce
Peel the shallot and cut finely. Soften the shallots by frying them in some olive oil. Now add the Whisky and double cream and stir until combined. Add a knob of butter and season with salt and black pepper.

Serving
Re-heat the haggis stack by placing the glasses in the microwave. Once hot, tip them upside down on a serving plate and slowly lift the glass. The haggis stack should come out straight. Pour the Whisky sauce over the haggis stack and decorate with fresh parsley.