1Heat the oil in a large flameproof, ovenproof casserole dish.
2Cook the soffritto mix for 5 minutes until softened then stir in the spices and 3 of the thyme sprigs and cook for 1 minute more.
3Stir in the beans, tomatoes, lentils, two thirds of the haggis and 300ml water.
4Bring to the boil, cover and simmer gently for 20 minutes until thickened.
5Meanwhile, preheat the oven to 200ºC, gas mark 6.
6Crumble the remaining haggis into small pieces and mix with the leaves from the reserved thyme sprig and the breadcrumbs.
7Scatter over the top of the casserole and bake for 15 minutes until crusty and golden brown.
Ready-made soffritto saves time and effort. This mix of diced onion, carrot and celery makes the perfect base for a delicious chilli.