Haggis recipe #3 : Veggie haggis with baked onions & tomatoes

After trying traditional haggis with neeps and tatties, then getting innovative in the kitchen and creating my own recipe for Haggis & Cheese Pastry Parcels, I decided to turn to The Macsween Haggis Bible to try out one of their recipes. As I had the Vegetarian Haggis left to try, I opted for the recipe created by Alex Connell and the Vegetarian Society for Macsween veggie haggis, baked onion & feta. The original recipe can be seen on their website, but I'll share my tweaked version with you below.

Veggie haggis with baked onions & tomatoes

Ingredients

1 microwavable pack of 2 slices of Macsween Vegetarian Haggis

3 large onions, whole and unpeeled

1 tbsp olive oil

2 tbsp balsamic vinegar

4 fresh tomatoes

a few spoonfuls of Applewood Spreadable smoked cheddar (or vegetarian cheese)

Method

Place the unpeeled onions into a large casserole dish. 

Drizzle over the oil and season with salt and pepper. Roast for 20 minutes or until they feel soft when squeezed with an oven glove.

Chop the tomatoes into slices and lay around the onions. Return to the oven for a further 15 minutes.

Slice open the onions and remove the tough outer skin. Drizzle the onions and tomatoes with balsamic vinegar. Crumble the haggis on top of each onion, top with cheese and return to the oven for 10 minutes until the cheese is bubbling and golden. 

Serve with crusty bread to mop up all the juices, or this would also go well with rice or couscous.

Linking up to the Scottish recipe roundup at Cooking Around The World

Disclosure : I received a selection of MacSween Haggis goodies in order to write an honest review. The Applewood cheese was also sent through for me to take part in the Applewood Spreadable blogger challenge.

Other blogposts you may be interested in :

Applewood Spreadable blogger challenge : Smoky creamy bacon pasta

Applewood Spreadable challenge : Pork & Pumpkin Risotto

Applewood blogger challenge : Stuffed Portobello Mushrooms