Vegan Haggis - Burns Night Special 

Live Online Cookery Class - Vegan Haggis - Burns Night Special 

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

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.

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. 

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

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)

• 300g 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)

*or sub for sunflower and pumpkin seeds