Recently we met the lovely and incredibly talented chef Henry Harris, whose multi award-winning restaurant, Racine, has firmly established itself as one of the finest French eateries in London. Henry was delighted with the versatility of our haggis and was inspired to create this tasty little veggie haggis recipe for us. How kind of him!

Vegitarian haggis, herb and whisky toasts

Ingredient List
Vegetable oil
680g Macsween vegetarian haggis
Freshly milled black pepper
2 tbs fresh rosemary chopped
500ml double cream
1 tbs fresh thyme
½ tsp freshly grated root ginger
4 tbs freshly chopped flat parsley
3 tbs freshly chopped chervil
1 bunch freshly chopped chives
150ml Whisky
Plenty of crostini/canapé croutons, cut from a baguette and toasted to golden

Method
Heat a splash of oil in a large frying pan and then add the haggis. Break it down with a spatula as you fry it to give you a nice hot mass of haggis. Add a generous amount of freshly milled black pepper.

Then add the rosemary and double cream and cook for a further two minutes. You want the cream to disappear into the haggis whilst maintaining a good dense creaminess. The mixture needs to be firm enough at this point that a teaspoonful will sit on a toast and can be eaten with relative ease!

Then add the ginger and herbs and cook for a further 30 seconds.

Remove from the heat, add the whisky and stir for another 30 seconds.

Check the seasoning a final time and portion onto the toasts. A small teaspoonful is ideal, any less and the flavours get lost on the toast.

Henry’s restaurant is in the heart of Knightsbridge and close to the Royal Albert Hall and the Victoria and Albert Museum: http://racine-restaurant.com/index.html