Haggis

2 oz vegan margarine
4 oz oats
1 medium onion (finely chopped)
4 tbsp walnut oil
2 oz chopped mixed nuts
200g tin kidney beans (drained)
4 oz mushrooms (finely chopped)
1 medium / large carrot (finely chopped)
3 tsp yeast extract
2 tsp black pepper
Sprinkle cayenne pepper
Small sprigs thyme, parsley, sage (finely chopped)
Small scraping nutmeg
Juice from half a lime
Nip of whisky

1. Toast the oats in a saucepan with the margarine until golden brown - be careful not to burn them, keep stirring with a wooden spoon.
2. Fry the onions in the walnut oil. Add the rest of the ingredients, mix thoroughly for 5 minutes to ensure flavours combine. Add salt and pepper to taste.
3. Bake for about 30 minutes in a medium/hot oven. Serve with neeps and tatties for the perfect Burns' Supper.