There should still be some veggie haggis around in the chiller cabinets even this long after Burns’ Night. It makes a quick and tasty broth in this super-easy recipe.
1 leek, chopped
250g vegetarian haggis
750ml vegetable stock
Wholemeal toast for croutons
Wash and slices leeks and place in a saucepan with the vegetable stock.
Bring to the simmer and crumble in the haggis.
Simmer for half an hour.
Serve with the croutons crumbled over.