Macsween of Edinburgh, a third generation family company, who has been at the forefront of haggis and black pudding production for almost 60 years, has responded to customer concerns by removing the nut content of their vegetarian haggis whilst maintaining the well-loved taste and texture of the award winning product using sunflower & pumpkin seeds, along with fresh vegetables, beans and locally milled oats.This new recipe, which will be in shops by the end of September, was (blind) tested by employees of the Vegetarian Society who commented that the haggis was ‘nuttier’ despite the change.Jo Macsween, Director of the company commented“Our vegetarian haggis has been around for almost 30 years and is enjoyed by veggies, vegans and carnivores alike. Removing the nuts has opened up the enjoyment of this product to those concerned about nut allergies, which, of course, we are delighted about. We ran lots of tasting sessions, gained feedback from customers and tried out different recipe variations to ensure that we were still producing the same, great tasting product, that our fans enjoy.”Macsween vegetarian haggis, which is suitable for vegans and approved by the Vegetarian Society UK, was the first commercial vegetarian haggis to be produced. It was created in 1984 by John Macsween to celebrate the opening of the Scottish Poetry Library and now accounts for 20% of all sales.
Now I dont eat "proper" haggis as my husband would call it,too spicy for my liking, but was quite happy to give this a go, so as my husband is the haggis connoisseur he has written the review.
|served with tatties, turnip and sweet potatoes|
I can highly recommend this product to anyone who has never tried Haggis perhaps because of what it is traditionally made with to give it a go, they will not be disappointed.
Believe me coming from him that is praise indeed. I thought it reminded me very much of white pudding, which I love but never buy.
With the second haggis we were sent I decided to make
for want of a better expression a haggis quiche.
Rolled out 1/2 pack short crust pastry.
placed cooked and sliced potato, turnip and sweet potato in a layer round the pastry.
top with some cooked peas.
Open the haggis and break down with a fork, then scatter haggis on top of vegetables.
Mix 2 eggs with 4 oz milk and season to taste. Pour over the haggis and vegetables.
Cook at 180oC for approx 15 mins until pastry cooked and egg mix set.
|vegetarian haggis quiche|
Serve hot or cold as preferred.
I would buy this again and thoroughly enjoyed it.
We were sent 2 haggi (haggises?)to try out but the recipe ideas and thoughts are our own.