If you have any stuffing mixture left over, simply place it in a saucepan, add enough water to cover by 2.5cm (1 inch) and cook over a medium heat for 15 minutes to make a lovely thick, grainy soup.
The tomato sauce that the freekeh is cooked in gives it a gentle flavour and a dollop of gorgeous thick vegan yoghurt on the side really makes this a go-to dish when you are feeling hungry and worn down.