Haggis Bon Bons - Pebble Beach


Haggis Bon Bons

Couldn’t join us to celebrate the Birthday of Robert Bruns? No problem! We bring you our Kitchen’s take on Haggis Bon Bons.

Haggis Bon Bons



  • 1 kg quality haggis (remove from fridge)
  • 2 large potatoes
  • 1 swede
  • 50ml double cream
  • 1 tbsp wholegrain mustard
  • 500 ml chicken stock
  • 25ml malt whisky
  • 1 egg beaten
  • 100g fresh breadcrumbs
  • 100g plain flour


  • Cut the haggis into small pieces and roll into balls. Once this has been done roll them in a little flour, followed by the beaten egg and then the breadcrumbs.
  • Bake the potatoes until just about cooked and when cooled peel and cut into chunky rectangles
  • Boil the swede until soft then blend with a splash of double cream, and season. Keep warm.
  • For the potatoes, make a batter by whisking the flour and water together until smooth. Dip the potatoes in to coat them in the batter and then deep fry until golden brown and crisp.
  • Next bring chicken stock to the boil and reduce by about two thirds then add the mustard followed by the whisky.
  • Deep fry haggis balls for 3-4 minutes until a light golden brown
  • To serve, spoon swede purée onto plate, place potato fritter in the middle and arrange three Haggis Bonbons on the fritter.
  • Drizzle some Whisky Grain Mustard Sauce over the top, and add a little extra on the side.