Cyrus Todiwala served up a spicy haggis soup made with grouse, pheasant and smoked duck to mark Burns Night in Scotland on Saturday Kitchen.

The ingredients are: 1 tbsp unsalted butter, softened, ½ tsp cumin seeds, 5cm piece fresh root ginger, peeled and finely chopped, 1 small onion, finely chopped, 250-300g haggis containing grouse, pheasant and duck (such as Macsween 3-bird haggis), skin removed, contents crushed, 500ml stock or water, 100ml single cream, ½ tbsp freshly chopped coriander (both leaves and stalks), salt and pepper.