Baked onions with haggis

6 medium unpeeled onions, trimmed
50g sunflower oil
50g organic rolled oats
50g pinhead oatmeal
50g chopped mixed nuts
1 onion, finely chopped
100g mushrooms, finely chopped
1 carrot, finely chopped
200g can red kidney beans, drained and chopped
1 teaspoon yeast extract
ground black pepper to taste (up to a tsp)
2 tbs. chopped mixed fresh herbs
juice of 1 lime or lemon
1 tbs. whisky (optional)
Cut a slither from the bottom of each of the onions, so that they stand upright. Cut a cross in the top about three quarters of the way down. Place in a large pan, cover with cold water and bring to the boil. Simmer for 15 minutes, drain and refresh under cold water.
Preheat the oven to 190C (375F). To make the haggis, heat 1/2 the oil in a pan and add the oats, oatmeal and nuts. Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden. Transfer to a bowl.
Heat oil, add the onion, mushrooms and carrot and cook gently for 5 minutes until softened. Stir into the toasted oat mixture with the remaining haggis ingredients. Season.
Snip the center of the onions with kitchen scissors and scoop out with a spoon, leaving the skin and 3-4 outer layers intact. Stuff with haggis and bake for 40 minutes.
Serves 6.
For bigger portions use large onions. Double this recipe makes 9 large haggises. Serve with mashed neaps and tatties and an onion soup/sauce made with the onion centres.