Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Haggis Bon Bons with Whisky Dip
These haggis bon bons are crisp outside and savoury inside, making them an easy Scottish-inspired party bite.
The whisky dip adds warmth and tang to balance the rich filling, ideal for sharing as a starter or snack.
Method
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- Shape the crumbled haggis into small, bite-sized balls and place on a tray.
- Set out flour, beaten eggs and breadcrumbs in three separate bowls.
- Coat each haggis ball in flour, then egg, then breadcrumbs.
- Heat vegetable oil to 180°C in a deep pan or fryer.
- Fry bon bons in batches for 3–4 minutes until crisp and golden.
- Drain on kitchen paper while you cook remaining batches.
- For the dip, mix mayonnaise, Dijon mustard, whisky and lemon juice.
- Season dip with salt and black pepper, then serve alongside hot bon bons.
Ingredients
- 1 litre Vegetable Oil for frying
- 50 g Plain Flour
- 5ml Lemon Juice juice
- 15ml Whisky
- 400 g Haggis crumbled
- 2 Eggs large beaten
- 60ml Mayonnaise
- Salt for dip, to taste
- Black Pepper for dip, to taste
- 5ml Dijon Mustard
- 100 g Breadcrumbs
Notes
Chill the shaped haggis balls for 20 minutes before coating if they feel soft.
Serve immediately after frying for the best crunch.
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