Sauté garlic with onion in a little oil until the vegetable is soft, adding the garam masala, soy/tamari and season.
Add the brown lentils and carrot and simmer on a low heat until the lentils are soft, stirring to prevent the mixture sticking. If the mixture starts to dry out too much, add a small amount of vegetable stock or water.
Add mushrooms and allow to soften. Add kidney beans with vegan spread and stir. Heat through.
Add rinsed drained oatmeal to the mixture and combine. The oatmeal should retain its texture to give body to the haggis.
Blend well into the mix and cook through for about 10-15 minutes.
Serve with clapshot - mashed potato and neeps (turnips).
"This is a recipe that my Grandmother Janet first made on her East Lothian farm in the 1960's. She had a passion for organic, local, vegetarian and vegan food and took a keen interest in early exponents of healthy eating." Barrie Henderson. https://www.hendersonsofedinburgh.co.uk
Heat the oven to 120 C. Place the rhubarb into a shallow baking dish and drizzle with honey, cordial and scatter over the sugar and star anise. Cover the dish loosely with pieces of greaseproof paper and place in the oven for 20 minutes, or until the rhubarb is soft but not broken down. Remove from the oven and set aside.
Season the venison all over with salt and pepper and rapeseed oil. Heat a pan over a high heat and once really hot add the venison loin. Cook, for 4-5 minutes for medium-rare. Remove the meat from the pan and leave to rest somewhere warm for 3-4 minutes.
Divide the rhubarb equally between 4 large plates, reserving the syrup in the bottom of the plate. Cut the loin into thick slices and lay it around the rhubarb, scatter over the chard and drizzle the reserved honey-and-anise syrup. Serve straight away.