Let’s say you’ve decided to mark the New Year, Burns Night or any other occasion or none by eating haggis, tatties and neeps (note for the uninformed: neeps are tiny, sweet-looking rodents found only in the wilds of Inverness-shire and on neep farms in East Lancashire). OK, they’re turnips. Turnips were alive too.

You live alone – or no-one else in your household shares your liking for this traditional and symbolic Scottish dish. The haggis you’ve bought is family-size: smaller ones were not available. You have eaten. You have drunk. You are full. There is still quite a bit of haggis left. You don’t want to risk re-heating a meat dish. What to do?

I may have found the answer. Put the remains of the haggis in the fridge. When you’re ready, add stuff. My recipe is for a bowlful of haggis – the sort of bowl you might have breakfast cereals in. Add four or five cherry tomatoes chopped in two, half a stick of celery chopped up and one or two very lightly-cooked shallots. Add a teaspoonful of chutney (not the super-salty kind: I used home-made banana and lime chutney) and five or six grapes, cut in two. Drizzle with balsamic vinegar. Mix vigorously. Eat. The end result is tasty and vaguely North African.