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  • 300g haggis
  • 50g plain flour
  • 1 tsp smoked paprika
  • 1 large essential Waitrose British Free Range Egg, lightly beaten
  • 100g panko breadcrumbs
  • 5 tbsp mayonnaise
  • 2 tsp wholegrain mustard
  • 1-2 tbsp whisky
  • Vegetable oil for deep frying
  • Method
  • 1. Remove the outer casing from the haggis, break up into 24 pieces and roll each piece into a small ball.
  • 2. Place the flour and paprika in a shallow bowl, the egg in another shallow bowl and finally the breadcrumbs in a third bowl. Roll the haggis balls in the paprika flour, then in the beaten egg and finally in the breadcrumbs until evenly coated. Transfer to a baking tray and chill for 10 minutes.
  • 3. Meanwhile, stir together the mayonnaise, wholegrain mustard and whisky. Spoon into a serving bowl and set aside.
  • 4. Pour vegetable oil into a medium saucepan to a depth of about 6cm. Heat until it reaches 170ºC or drop a small piece of bread in the oil – when it turns brown in about 30 seconds, the oil is ready.
  • 5. Using a metal slotted spoon, lower the haggis bon bons, a few at a time, into the oil and cook for 2-3 minutes until golden and crispy. Drain on kitchen paper and keep warm in a low oven while you finish cooking the remainder.

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