Vegetarian haggis

75g (2½ oz) fine oatmeal
125g (4 oz) red lentils
1 large onion, chopped
2 large carrots, grated
4-6 mushrooms, sliced
½ tsp ground cumin
¼ tsp turmeric
¼ tsp nutmeg
1 tblsp soy sauce
1 large (400g) can red kidney beans
2 cloves garlic, chopped finely
1 tblsp oil
a knob of margarine
salt and pepper

Pre-heat oven to 190ºC (375ºF, gas mark 5).

Soak oatmeal in water for at least an hour. Drain thoroughly.

Cook lentils in boiling water for 20-30 minutes until soft. Rinse and drain well.

Rinse and drain kidney beans.

Fry onion gently until softened, add carrots and mushrooms and continue cooking for a few minutes. Stir in spices, soy sauce, lentils and about a quarter of the kidney beans.

Blend the remaining kidney beans in a food processor to a thick paste (add water if necessary). Add to the lentil and vegetable mixture.

Stir in the drained oatmeal, salt, pepper and garlic. If it looks too dry, add the margarine. Mix well.

Transfer to a baking dish and bake for 30-40 minutes.

Serve with the traditional accompaniment, neeps 'n tatties (mashed swede and potato).