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