0:00:26 > 0:00:29Whose kitchen are we going to today?
0:00:29 > 0:00:31Hello, my name's Conor.
0:00:31 > 0:00:33Welcome to my house. Please come in.
0:00:35 > 0:00:38- This is my dad.- Hello.- Hi, Dad.
0:00:38 > 0:00:43And this is our kitchen, and today we're going to be making
0:00:43 > 0:00:45vegetarian haggis, cos I love it!
0:00:45 > 0:00:48Conor's dad has shown him a very special way
0:00:48 > 0:00:50to make vegetarian haggis.
0:00:50 > 0:00:54Conor's family are Scottish, and they live in Scotland.
0:00:54 > 0:00:58Scotland is part of the UK, along with England, Wales
0:00:58 > 0:01:00and Northern Ireland.
0:01:00 > 0:01:04Scotland's hills are good for grazing animals, and the
0:01:04 > 0:01:08weather is perfect for growing lots of different types of food.
0:01:08 > 0:01:12The winters there are cold, so, many years ago, people would eat
0:01:12 > 0:01:17lots of foods like porridge, stews and soups to keep them warm.
0:01:19 > 0:01:21Haggis is a famous Scottish food.
0:01:21 > 0:01:23It's an unusual type of savoury pudding.
0:01:23 > 0:01:28On special occasions in Scotland, bagpipes are played as the cooked
0:01:28 > 0:01:32haggis is taken the table, where it's eaten with neeps and tatties.
0:01:35 > 0:01:40Connor has washed his hands, put on his apron and is ready to cook.
0:01:40 > 0:01:44I'm going to be making vegetarian haggis with neeps and tatties,
0:01:44 > 0:01:46for my friends.
0:01:46 > 0:01:50And he's invited Cooper, Amy, and Alonso to taste a
0:01:50 > 0:01:55special ingredient before they come round for a Scottish meal later.
0:01:55 > 0:01:57What's that?
0:01:57 > 0:02:00Um, a piece of grass maybe?
0:02:00 > 0:02:02It's not grass!
0:02:02 > 0:02:05It tastes quite plain.
0:02:05 > 0:02:07I won't eat any more of it.
0:02:07 > 0:02:09No, it's disgusting.
0:02:09 > 0:02:11Ha-ha! It's fresh coriander.
0:02:11 > 0:02:14I would like to try it if I had it in a meal.
0:02:14 > 0:02:17That's good, but not everyone seems to like it.
0:02:17 > 0:02:21Let's see if Conor can change their minds, because coriander is
0:02:21 > 0:02:24one of the ingredients in his vegetarian haggis.
0:02:24 > 0:02:29As well as coriander, you'll need butter, mushrooms,
0:02:29 > 0:02:31milk,
0:02:31 > 0:02:35chopped hazelnuts, potatoes
0:02:35 > 0:02:38ground nutmeg, stock powder,
0:02:38 > 0:02:42a carrot, tinned kidney beans,
0:02:42 > 0:02:46water, porridge oats,
0:02:46 > 0:02:49black pepper, spring onions,
0:02:49 > 0:02:53a neep - which is also known as a swede - and some salt.
0:02:53 > 0:02:56- What's first, Conor?- What I'm going
0:02:56 > 0:03:01to be doing is, I am going to be mixing the stock with the water.
0:03:01 > 0:03:03And then you would mix it.
0:03:05 > 0:03:08Now, time to drain your kidney beans...
0:03:08 > 0:03:10and tip them onto a plate.
0:03:13 > 0:03:17- What's next?- And we're going to be mashing the beans.
0:03:17 > 0:03:20It is really fun, mashing the beans,
0:03:20 > 0:03:22and I mean REALLY fun.
0:03:24 > 0:03:26So now that's properly mashed,
0:03:26 > 0:03:31what we need to do is pour the kidney beans into the big bowl.
0:03:31 > 0:03:33Now tear up the mushrooms...
0:03:33 > 0:03:39It's very healthy to put in every single part of the mushroom.
0:03:39 > 0:03:43..and carefully grate a carrot.
0:03:43 > 0:03:46So some people think that haggis is a wee animal that
0:03:46 > 0:03:48runs about the Highlands,
0:03:48 > 0:03:50but you can tell it's not.
0:03:50 > 0:03:52Ha-ha! You're quite right there, Conor.
0:03:52 > 0:03:56Make sure you collect all your gratings with a fork or a spoon.
0:03:56 > 0:04:01After you grate your carrot, the carrot goes in the bowl.
0:04:01 > 0:04:05Now add the chopped hazelnuts...
0:04:05 > 0:04:07porridge oats...
0:04:07 > 0:04:09ground nutmeg...
0:04:09 > 0:04:11and some black pepper.
0:04:13 > 0:04:16So, next, we're going to chop up the spring onion,
0:04:16 > 0:04:19but first what you need to do is...
0:04:19 > 0:04:22you cut off the hairy head.
0:04:22 > 0:04:26And the not-so-hairy tail!
0:04:26 > 0:04:30Then carefully cut up the rest of the spring onions.
0:04:31 > 0:04:35Now that the spring onions are all cut, it's
0:04:35 > 0:04:39time for my very special ingredient.
0:04:39 > 0:04:41You know what that is, don't you?
0:04:41 > 0:04:44That's right, it's coriander.
0:04:44 > 0:04:46Coriander is a plant that flowers,
0:04:46 > 0:04:50and is one of the most popular herbs used in cooking.
0:04:50 > 0:04:55It's name comes from a Greek word that also means bedbugs! Ooh!
0:04:55 > 0:04:59Coriander can be found growing all over the world.
0:04:59 > 0:05:03Usually people only eat coriander leaves and seeds,
0:05:03 > 0:05:07but you can eat the rest of the plant, too.
0:05:07 > 0:05:10The taste of coriander is very strong.
0:05:10 > 0:05:12Most people either love it or hate it.
0:05:13 > 0:05:17Let's see if that's true for Conor's friends.
0:05:17 > 0:05:22So, coriander is right here.
0:05:22 > 0:05:26Carefully cut it up with scissors...
0:05:26 > 0:05:28then add it to your mixture.
0:05:29 > 0:05:31Spring onions next.
0:05:33 > 0:05:35And the stock Conor made earlier.
0:05:36 > 0:05:39Now just give it a really good mix...
0:05:39 > 0:05:45And then you need to split it into fours by using this tray.
0:05:45 > 0:05:47And four muffin cases.
0:05:47 > 0:05:50And then you need to put all the haggis in, just...
0:05:50 > 0:05:52like...that.
0:05:54 > 0:05:57So, after you pat it down,
0:05:57 > 0:06:00you need an adult to put it in the oven for 40 minutes.
0:06:00 > 0:06:03- Dad!- Absolutely, Conor.
0:06:03 > 0:06:06And Dad's already made some neeps and tatties!
0:06:06 > 0:06:11- These are now cool enough for you to mash, Conor.- Thank you.
0:06:12 > 0:06:15In Scotland, potatoes are called tatties.
0:06:15 > 0:06:20Once they're nicely mashed, and milk and butter.
0:06:20 > 0:06:22And now we had a pinch of salt.
0:06:25 > 0:06:27Now I need to go on to the neeps.
0:06:28 > 0:06:31Neeps are also known as swede.
0:06:31 > 0:06:35Just need to push down really hard
0:06:35 > 0:06:38to make it as mashed as possible.
0:06:38 > 0:06:41Three, four, five...
0:06:41 > 0:06:44Dad, is it ready?
0:06:44 > 0:06:46Yeah, that looks great, Conor.
0:06:46 > 0:06:49Now I need to get ready for my friends to come over.
0:06:49 > 0:06:52If you'd like to cook Conor's vegetarian haggis with neeps
0:06:52 > 0:06:57and tatties, add stock powder to warm water and give it a mix.
0:06:59 > 0:07:02Drain kidney beans and mash them up.
0:07:06 > 0:07:09Put them into a bowl...
0:07:09 > 0:07:12tear up some mushrooms...
0:07:12 > 0:07:15grate a carrot...
0:07:15 > 0:07:16and add to the bowl.
0:07:18 > 0:07:20Chopped hazelnuts next.
0:07:20 > 0:07:23porridge oats...
0:07:23 > 0:07:25nutmeg...
0:07:25 > 0:07:27and black pepper.
0:07:28 > 0:07:32Carefully top and tail spring onions and chop them up.
0:07:35 > 0:07:38Then chop coriander, just like this.
0:07:39 > 0:07:41Then add them to the bowl.
0:07:44 > 0:07:46Pour in the stock mixture...
0:07:46 > 0:07:49and give it a really good mix.
0:07:51 > 0:07:55Spoon the haggis mixture into the muffin cases...
0:07:55 > 0:07:58then ask a grown-up to put them in the oven,
0:07:58 > 0:08:01and to help you boil the tatties.
0:08:01 > 0:08:04And your neeps!
0:08:04 > 0:08:07And when they're slightly cooled, add milk,
0:08:07 > 0:08:11butter and a pinch of salt to the potatoes...
0:08:13 > 0:08:16and mash it altogether.
0:08:16 > 0:08:19Then mash your neeps in the same way.
0:08:20 > 0:08:25And they're ready to serve when your vegetarian haggis is cooked.
0:08:25 > 0:08:31Now, there's just enough time for Connor to get the table ready.
0:08:31 > 0:08:33Oh, look! Thistles!
0:08:33 > 0:08:36A well-known symbol of Scotland there.
0:08:36 > 0:08:38There's only one more thing Conor needs.
0:08:38 > 0:08:41DOORBELL Who's that?!
0:08:41 > 0:08:44Have, Conor's friends arrived early?
0:08:44 > 0:08:48- Oh, hi, Dave. Please, come in. - Thanks, Conor.- Oh, it's Dave -
0:08:48 > 0:08:51a family friend who plays the Scottish bagpipes.
0:08:51 > 0:08:55DOORBELL And that'll be Conor's friends!
0:08:55 > 0:08:58- Hello, Conor.- Hi.- Guys, come in.
0:08:58 > 0:09:02Now everyone's washed their hands and they're ready to eat.
0:09:02 > 0:09:05Wow, Conor, how did you do this? This is the best!
0:09:05 > 0:09:08- This is amazing, Conor. - Take a seat, guys.
0:09:08 > 0:09:11Oh, Conor, there's nice designs on these plates.
0:09:11 > 0:09:14I have prepared a very Scottish meal for you.
0:09:14 > 0:09:19But before we eat, I have got a surprise as well.
0:09:19 > 0:09:23And here's Dave to pipe in the haggis.
0:09:23 > 0:09:26HE PLAYS "SCOTLAND THE BRAVE"
0:09:26 > 0:09:28LAUGHTER
0:09:28 > 0:09:32- Wow! It sounds really musical. - Yeah, it's really good, isn't it?
0:09:32 > 0:09:34That is really great.
0:09:38 > 0:09:41And here's Dad with the cooked haggis.
0:09:41 > 0:09:45So this is my vegetarian haggis. I hope you like it.
0:09:45 > 0:09:49The haggis looks delicious, now it's cooked and golden brown.
0:09:53 > 0:09:56And here's the neeps and tatties.
0:09:56 > 0:10:01- Mmm, they smell yum-yum! - Mmm, this looks delicious, Conor.
0:10:01 > 0:10:03Oh, it certainly does, Conor.
0:10:03 > 0:10:05Please, eat and enjoy.
0:10:05 > 0:10:08Ah, lots of lovely colours and variety there.
0:10:08 > 0:10:10I can't wait to taste it.
0:10:10 > 0:10:14Earlier on, no-one was sure about the taste of fresh coriander.
0:10:14 > 0:10:18Do you think they'll change their mind when they taste it in Conor's
0:10:18 > 0:10:21- vegetarian haggis?- Delicious.
0:10:21 > 0:10:23That's really good, Conor.
0:10:23 > 0:10:27- This haggis is amazing.- Thanks. - You're welcome.
0:10:27 > 0:10:31Conor, I could eat millions of these plates, it's great!
0:10:31 > 0:10:32- Thanks!- Well done, Conor.
0:10:32 > 0:10:36It looks like they do like the taste of coriander after all.
0:10:36 > 0:10:38Did you enjoy the special ingredient?
0:10:38 > 0:10:42- What is it?- Do you know what it is? It's coriander.
0:10:42 > 0:10:44Coriander?! How did it taste so good?!
0:10:44 > 0:10:48- Yeah, coriander goes well with a lot of things.- Yeah.
0:10:48 > 0:10:50And thanks for coming to my World Kitchen.