Coinneach Macleod (The Hebridean Baker) served up a tasty Burns Night vegetarian haggis with whisky sauce on This Morning.

The ingredients for the haggis are: 60g cooked red lentils , 1 medium onion, finely chopped, 1 carrot, peeled, finely chopped, 115g pinhead/ steel cut oats, 60g vegetarian suet, 30g chopped mixed nuts, 1 tsp salt, ½ tsp black pepper and 130-150ml vegetable stock.

For the whisky sauce: Knob of butter, melted, 3-4 tsp whisky, 1 tsp Dijon mustard, 50ml vegetable stock, Salt and pepper, to taste and 100ml double cream.

To serve: Neeps and tatties.

See recipes by Coinneach in his book titled: The Hebridean Baker at Home: Flavours & Folklore from the Scottish Islands available from Amazon now.