The ingredients used here could not be more Scottish - adding haggis to the soup gives it an unusual twist. This can be made the night before and then reheated on the day.
2 tbsp olive oil
2 large red onions, chopped
2 cloves garlic, finely chopped
250g pack organic chestnut mushrooms, finely chopped
454g Macsween Hand-made Traditional Haggis, skin removed
1.5 litres vegetable stock
100g pearl barley
6 large vine tomatoes
1 bunch salad onions, sliced
Heat the oil in a large pan, add the onions, garlic and mushrooms and cook over a medium heat for 5 minutes until softened.
Roughly chop the haggis and add to the pan, stirring well to break it up. Add the stock and barley. Season, stir and bring to the boil. Then reduce the heat, cover and simmer gently for 40 minutes, stirring every 10 minutes so that it does not catch on the bottom of the pan.
Bring a pan of water to the boil. Cut a cross in each tomato and plunge into the boiling water for 10 seconds, then into cold water. Drain and peel, then cut the tomatoes into quarters, remove the core and seeds, and dice the flesh. Mix with the salad onions.
Ladle the soup into small warmed bowls and serve each bowl topped with a spoonful of the tomato and onion garnish.