Phil Vickery served up a tasty vegetarian haggis with whisky sauce for Burns Night on This Morning.

The ingredients are: 50g pearl barley, soaked overnight, 1 medium carrot, VERY finely diced, or in a food processor, 100g wild rice, ideally soaked overnight, minimum 4 hours, 75g unsalted butter, 2 small onions, VERY finely chopped, or in a food processor, 400g chestnut mushrooms, VERY finely chopped, or in a food processor, 2 pinches ground allspice, 300mls boiling water, 1 x 10g vegetable stock cube, 100g pinhead oatmeal, 2 heaped tbsp brown miso paste, 2 heaped tbsp tomato paste, 1 tbsp black treacle, Salt optional, may not need as the miso and stock cube are quite salty, Plenty of ground black pepper to taste and 2 medium eggs.