Live Online Cookery Class - Vegan Haggis - Burns Night Special 

Vegan Haggis - Burns Night Special 

Date and Time

Monday 24th January 2022

5:30pm - 7:30pm

Cost

Fee*: £20 (£10 Concessions**/ £5 Unwaged)  All proceeds help fund our community meal service which continues to provide free nutritious, tasty meals to households struggling to access food. 

Location

Zoom, details to be provided via email (the day before the class). Check your junk mail if need be!

Buy Ticket

The Event

Join Scottish-Indian chef Sareta Puri to celebrate Burns Night - an occasion marking the birth of Scots poet Rabbie Burns. During this upbeat class you’ll learn about the traditions of Burns Night and the food that famously goes with it: haggis, neeps ‘n’ tatties - all 100% plant-based! This nutty, peppery, warming dish is perfect for a long winter’s night and one you’ll want to eat all year round. Sareta might even recite part of her favourite Burns poem if you’re lucky!... 

This live interactive class will include:

  • Learn how to make tasty and warming plant based haggis, served with the essential neeps 'n' tatties
  • Hear about Burns Night traditions and the food
  • Opportunity to ask Sareta questions
  • Recipe handout
  • If you live in local surplus organisation Streetbox's delivery area you can get your veggies and some extra goodies delivered for free! More info below*

For ingredients and equipment needed see below

About the chef: Sareta Puri

Sareta is the head chef of the Made in Hackney community food service which makes and delivers nutritious meals to people across Hackney. Sareta is a Scottish-Indian vegan chef who grew up in her dad’s kitchens where she learnt the basis of Indian home cooking. In 2015 Sareta officially moved into food, through hosting supper clubs then street food, catering, teaching and recipe development, as well as food writing. In 2021 she published her first cookbook: Plant BasedPlanet which curates recipes from around the world.

*GET YOUR VEGGIES DELIVERED FOR FREE

If you live in local surplus organisation Streetbox's delivery postcodes listed below and book by 5pm the Wed before the class, you can get your veggies and some extra veggie goodies delivered for free. You will need to book using the promo code 'STREETBOX' on the Billetto booking page and you will be prompted to supply your full address, contact number and a safe place when booking your ticket. Please note you will need to source all other ingredients yourself.

You must live in Streetbox's delivery postcodes: EC1, EC2, E1, E2, E3, E5, E8, E9, E10, E11, E15, E17, E18, E20, EN4, N1, N2, N3, N4, N5, N6, N7, N8, N9, N10, N11, N12, N13, N14, N15, N16, N17, N18, N19, N20, N21, N22, NW1, NW3, NW5

INGREDIENTS LIST

Have your ingredients ready, weighed out and chopped where necessary before the class starts to help you keep pace with the session and feel more relaxed. 
We also recommend printing out your handout or having it available to view on a separate device if possible.

Haggis (Serves 6-8 (leftovers can be kept and made into various new dishes e.g. stirred through pasta, topping for pizza, made into samosas or sausage rolls!)

  • 500ml vegetable stock
  • 1/2 400g tin of kidney beans, drained, rinsed and mashed
  • 150g red lentils
  • 150g oats
  • 75g peanuts*
  • 50g hazelnuts*
  • 6-8 medium mushrooms
  • 200g carrots
  • 1 tablespoon lemon juice
  • 1 tablespoon soy sauce
  • 2 teaspoon dried rosemary
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon or allspice
  • 1/2 teaspoon paprika
  • 1 tablespoon ground black pepper (or more if you like it spicy!)
  • ¼ teaspoon sea salt

Neeps (Serves 2)

  • 1 large turnip/swede
  • 2 tablespoons plant-based butter 
  • Salt and pepper, to taste

Tatties (Serves 2)

  • 300g potatoes (Maris Piper recommended)
  • 50ml plant-based milk
  • 2 tablespoons plant-based butter or olive oil 
  • 1 tablespoon wholegrain mustard
  • Salt and pepper, to taste 
  • 50g cavolo nero or kale, washed (optional)

EQUIPMENT LIST

  • Chopping board
  • 1 Large saucepans
  • 2 medium saucepans
  • Masher
  • Grater (or food processor)
  • Medium-large baking tray 
  • recyclable aluminium foil (optional)
  • 2 mixing spoons
  • Colander 

Fee*: £20 Standard / £10 Concessions**/ £5 Unwaged 

*All proceeds help fund our community meal service which has become a critical food support service delivering 70,000 free nutritious, tasty meals per year to households struggling to access food, and is needed now more than ever by our community. By supporting our fundraising programme you have an opportunity to learn new skills, support a worthy cause, and enjoy delicious food!

**Concessionary rates available for students, pensioners and low waged

If you would like to be added to our FREE online community class mailing list - just drop a line to classes@madeinhackney.org. Please note that, in the interest of fairness, opportunities to attend free classes are limited. 

Location: The class will be held on Zoom. Zoom details will be provided in your booking confirmation email and in a reminder the day before the class, together with your recipe handout, in an email titled 'REMINDER & IMPORTANT INFO: Your Made In Hackney online class'.

If you have not received the reminder email by 4pm the day before the class please contact us at classes@madeinhackney.orgDo check your junk mail first!

Refunds: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class.

For information: classes@madeinhackney.org / 020 8442 4266

Photo credits: tinnedtomatoes.com

Allergen Alert
Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.