Monday, 28 January 2013
Vegan Burns Night supper with haggis, clapshot and kale
On Sunday I made a belated Burns Night supper using this vegan haggis recipe, along with clapshot (very fun to say), curly kale, roast carrots, parsnips and onions, roasted cabbage, homemade cranberry sauce and red onion and balsamic gravy.
Clapshot, which originates from Orkney, is traditionally made with mashed turnips (swede), potatoes, butter, chives and seasoning. I chose thyme to mash with mine, and exchanged the butter for sunflower oil and plenty of mashing. You could also use a vegan margarine replacement if you're looking for a really creamy taste.