This recipe comes from the BBC vegetarian good food magazine two years ago. This makes a pretty impressive dish. We had lots left over from this year's Burns' night (25th of January) and made it into a plait using puff pastry. I think the dish can do with a little spicing up, either with mustard or chiles.
serves 6
Cut a slither from the bottom of each of the onions, so that they stand upright. Cut a cross in the top about three quarters of the way down. Place in a large pan, cover with cold water and bring to the boil. Simmer for 15 minutes, drain and refresh under cold water.
Preheat the oven to 190C/375F/gas 5. To make the haggis, melt the margarine in a pan and add the oats, oatmeal and nuts. Cook over a hentle heat, stirring, for about 3 minutes until toasted and golden. Transfer to a bowl.
Melt remaining margarine, add the onion, mushrooms and carrot and cook gently for 5 minutes until softened. Stir into the toasted oat mixture with the remaining haggis ingredients. Season.
Snip out the centre of the onions with kitchen scissors, leaving the skin and 3-4 outer layers intact. Stuff with haggis and bake for 40 minutes.
Drink plenty of whisky with this. :)