You can’t get more Scottish than this – a delicious haggis canape or starter dish served with a sweet and spicy Irn Bru dip.

INGREDIENTS

For The Bon Bons

– 450g Haggis

– 3 tbsp Flour

– 3 Eggs (whisked)

– 200g Bread Crumbs

For The Irn Bru Dip

– 350ml Irn Bru

– 2 tbsp Sweet Chilli Dipping Sauce

– 1 tbsp Cornflour

METHOD

For The Bon Bons

Blitz the haggis in a food processor to lightly break it up.

Divide the mixed haggis equally in to 12 and roll in to balls.

Dip the haggis balls in to the flour, then the egg, then the breadcrumbs. For an extra crispy coating, dip again in to the egg then the breadcrumbs.

Deep fry at 160° for 3-4 mins until golden brown.

For The Irn Bru Dip

Mix the Irn Bru and Sweet Chilli Dipping Sauce together. Add to a sauce pan and boil until the mixture has reduced by a half.

Take 3-4 tbsp of the reduced mixture and place in a bowl with the cornflour. Mix until lump free.

Add the corn flour liquid back in to the pan and stir until totally combined.

Remove from the heat and allow to cool. If the dip is too thick, loosen it with a little Irn Bru (or water) to get it to preferred consistency.

Serve the Haggis Bon Bons with the Irn Bru Dip and enjoy!