Vegetarian Burns Night menu

The menu

• Starters & nibbles

  Vegetarian haggis stuffed mushrooms

• Main course

  Spiced vegetarian haggis parcel with Scottish potato scone, neep 'n' tattie crisps and wee dram pearls

• Desserts

  Black Forest cranachan

Menu ingredients

Serves 4

• Fruit and vegetables

  • 4 large flat open/Portobello mushrooms

  • 2 tbsp chopped fresh parsley

  • 1 small leek, roughly chopped

  • 1 onion, chopped

  • 4 sticks celery, roughly chopped

  • 1 carrot, roughly chopped

  • 250g/9oz floury potatoes, peeled

  • pinch dried parsley

  • 4 Savoy cabbage leaves

  • 1 large floury potato, peeled into wide ribbons

  • 1 small swede, peeled into wide ribbons

  • 250g/9oz fresh cherries, stones removed, halved

• Tins, packets and jars

  • 1 tsp grain mustard

  • 125g/4½oz rolled oats

• Cooking ingredients

  • 1 tbsp olive oil

  • 75g/2½ oz breadcrumbs

  • 2 tbsp pine nuts, toasted

  • 6 black peppercorns

  • 50g/2oz self-raising flour

  • sea salt and freshly ground black pepper

  • olive oil

  • pinch ground nutmeg

  • pinch cayenne pepper

  • sea salt and freshly ground black pepper

  • 375ml/13fl oz vegetable stock

  • sea salt and freshly ground black pepper

  • vegetable oil, for deep frying

  • sea salt

  • 30g/1oz flaked almonds

  • 1 tbsp clear honey

  • 50g/1¾oz icing sugar

• Biscuits, snacks and sweets

  • 200g/7oz good-quality dark chocolate (minimum 70% cocoa solids), preferably Fairtrade

• Dairy, eggs and chilled

  • 2 tbsp pecorino, grated

  • 175ml/6fl oz double cream

  • small knob of butter

  • 400ml/14fl oz double cream

• Meat, fish and poultry

  • 350g/12 oz vegetarian haggis, sliced

  • 1 small vegetarian haggis

• Other

  • 2 bay leaves

  • 120ml/4fl oz whisky

  • 150ml/5¼fl whisky

  • 1g sodium alginate

  • 200ml/7fl oz water

  • 6g/¼oz calcium lactate

  • fresh chervil sprigs, for garnish

  • 4 tbsp almond liqueur