Nives Arosio, head chef at Hendersons of Edinburgh

Hendersons vegan haggis

This is a recipe we have been using at Hendersons for many years and was developed by Janet Henderson in the 1960s. Over the years we have made minor adjustments to it, but it remains more or less the same.

It is a simple and tasty vegan version of Scotland's national dish using sustainable ingredients, and we find it is very popular among vegans, vegetarians and omnivores alike.

Serves 4

Ingredients:

140g kidney beans

140g brown lentils

120g pinhead oatmeal

175g finely diced onions

175g carrots (grated)

170g mushrooms (grated)

1 tspn garam masala

½ tspn ground nutmeg

1 tspn freshly ground black pepper

1½ tspn salt

15ml sunflower oil

15ml soya sauce

Method:

1. Soak all the kidney beans and lentils overnight.

2. Soak the pinhead oatmeal for at least 2 hours before cooking.

3. Cook the soaked kidney beans for 1 hour, boiling them for at least 10 minutes and then allowing them to simmer. When they are cooked and have an even creamy texture, roughly mash the beans.

4. Lightly fry the spices and black pepper in oil for a minute before adding the onions, continuing to cook them until they are soft.

5. Add the drained lentils and grated carrot and simmer until the lentils are soft, stirring to prevent sticking, the moisture content of the carrots and lentils should be sufficient but if not, add a small amount of vegetable stock or water.

6. Add the grated mushrooms and allow to soften.

7. Add the mashed kidney beans and stir through, continuing to simmer.

8. Then add the drained and rinsed pinhead oatmeal and cook further for around 20 minutes.

9. Stir in the soya sauce.

10. Season to taste.

11. We normally serve our haggis with mashed root vegetables and a vegan red wine gravy.

Thanks to Hendersons of Edinburgh, 94 Hanover Street, Edinburgh, EH2 1DR (hendersonsofedinburgh.co.uk)

Gary Maclean, Scotland's national chef

Simon Howie haggis burgers with hand cut chips and celeriac and whole grain mustard slaw

Serves 4

Ingredients:

1 Simon Howie 454g haggis (original, vegetarian or gluten free)

450g beef mince

4 quality buns (toasted)

2 beef tomatoes (sliced)

2 red onion (sliced)

2 large dill pickle (sliced)

1 gem lettuce

1 jar relish

Method:

1. The first thing you need to do is make the burger mix, normally when you make burgers there is a certain amount of skill and practice in getting the seasoning correct, the great thing with adding Simon Howie haggis to the mix is the seasoning is done by the haggis and gives the burger an amazing flavour while also helping to hold in the moisture. To make the burger it's as simple as mixing the haggis and the minced beef together and adding a little salt.

2. In my opinion, I think burgers should be pressed. A butcher would have a fancy pressing machine at home, but you can recreate this pressing by using a plastic lid. Find a lid that's about 12cm wide x 3cm deep. Place the lid onto the work surface and then take a large piece of cling film and cover the lid. Then take some of your mixture and press it into the cling film covered lid. Get as much of the mixture into the lid as you can then fold over the cling film, upturn the lid and bang down onto the work surface to release the 'pressed' the burger.

3. To cook the burger heat up a griddle pan or frying pan, add a little oil then place the burger into the pan. The secret is not to touch the burger or turn it over until it has a chance to brown.

4. While your burger is cooking through on both sides toast the soft sides of your bun under the grill.

5. You can now start to construct it all. I like to build the burger up in as many layers as possible: relish – burger – tomato – onion – pickle – lettuce – mayonnaise and so on. This will make every mouthful different.

Celeriac and whole grain mustard slaw

Ingredients:

1 medium celeriac (450g)

½ lemon

1 small bunch of chives

50g whole grain mustard

150g mayonnaise

Method:

1. Peel then shred a medium-sized celeriac. The shreds should not be too fine, nor should they be much thicker than a matchstick.

2. Toss them immediately in the juice of half a lemon.

3. Mix together 4 heaped tbsp of mayonnaise, the whole grain mustard and 2 tbsp of chopped chives.

4. Season with salt and black pepper, then fold into the shredded celeriac.

For the chips

Ingredients:

500g frying potatoes (Maris Piper)

Oil to fry the chips

Method:

1. To make chips is very easy, the first thing is to cut the chips as thick or as thin as you wish.

2. The next task is to blanch the chips. Blanching is a process of softening the potato before colouring. You can blanch a couple of different ways you can steam, boil or cook in oil at a low temperature of 130°C until soft.

3. To cook fry at between 175-180°C until crisp and golden.

For more recipes, visit thescottishbutcher.com

Tony Singh, TV chef and author

Haggis pakora with lime and malt mayo

Serves 6-8

Ingredients:

250g haggis rolled into small balls and frozen

150g neeps (rutubaga) diced and cooked

150g tatties (potatoes) diced and cooked

250g chickpea flour

30g chopped chives

15g chopped thyme

15g coriander

1 measure of whisky

Salt

Pepper

Lime and whisky mayo

Sugar

200ml thick mayonnaise 

Juice & zest of 2 limes

1 teaspoon tamarind paste

25mls Singleton whisky

Method:

1. Place flour in a bowl with the herbs, seasoning and whisky. Add water to make a thick batter. To this add the haggis, neeps and tatties and deep fry for 4-6 minutes take out and drain on kitchen paper.

READ MORE: Our big quiz on Robert Burns - how well do you know the Bard?

2. To make the lime and whisky mayo, place the mayonnaise with lime juice and zest in a bowl then mix with the whisky and tamarind paste. Re-season with sugar to get a balance of sweet, sour and tartness.

Visit tonysingh.co.uk