Haggis Bon Bons with Whisky Mustard Sauce from Gary Maclean's Scottish Kitchen: Timeless traditional and contemporary recipes by Gary Maclean

Name: Haggis Bon Bons with Whisky Mustard Sauce from Gary Maclean's Scottish Kitchen: Timeless traditional and contemporary recipes by Gary Maclean
Ingredients: 400 g (14 oz) haggis; 2 eggs; Plain flour, for rolling the haggis; A splash of milk; 1 white onion; 100 g (3½ oz) Panko breadcrumbs; 50 ml (2 fl oz) whisky; 1 carrot, finely diced; 1 teaspoon plain flour; 100 ml (3½ fl oz) red wine; 300 ml (10 fl oz) brown chicken stock or vegetable stock; 100 ml (3½ fl oz) double cream; 3 sprigs thyme; 50 g (2 oz) Arran mustard or wholegrain mustard; Good oil; Pinch chives, chopped

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Haggis bon bons are a relatively new invention, having become popular over the last twenty years or so. But you will rarely attend a fancy event and not get off

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