As the Six Nations gets into full swing, Craig Hart of Sheraton Grand Hotel suggests a light recipe for haggis bonbons for you to enjoy

  • 80
  • 4
  • Easy
We have created a selection of six small plates, matched with wine and craft beers, in celebration of Paired – a new food and beverage programme by Sheraton Hotels & Resorts. The first of our 2016 Paired season kicks off with a rugby themed programme launched by Scottish rugby legend Jason White. The dishes, which will be available until 29 March, have been inspired by the six nations which participate in this rugby tournament and our bar team has selected drinks to enhance the flavours. If you are watching the rugby from home today with family and friends, small plates are perfect for entertaining and make delicious snacks to accompany drinks. They’re easy to make and can be prepared beforehand, giving you optimum time to concentrate on the rugby


  • 455g Macsween haggis
  • 2 eggs beaten with a little milk
  • 50g plain flour
  • 100g plain breadcrumbs
  • 500ml double cream
  • 2 tsp whisky (Talisker or whisky of your choice)
  • sea salt and freshly ground white pepper
  • 1 tsp chopped chives
  • 1 tsp lemon juice


1 For the haggis, prepare three bowls: one with flour, one with the egg mixture and one with breadcrumbs.

2 Divide the haggis into small pieces and roll into balls, then coat them in flour, dip in the egg mixture and roll in the breadcrumbs.

3 Refrigerate for an hour before cooking, then deep-fry in vegetable oil for 3 minutes – or until the balls have a crisp exterior. Drain on kitchen paper.

4 For the whisky brose, heat the double cream in a pan over a medium heat, then add the whisky and stir to combine.

5 Increase the heat so the mixture starts to simmer and cook for 1-2 minutes. Remove the pan from the heat and season to taste with the salt and pepper.

6 Add the freshly chopped chives and lemon juice, then pour the sauce into a ramekin and serve alongside the haggis bon bons.

• Follow @Craigharty23 on Twitter and check out the menu at the Sheraton here


About The Author

Craig Hart

Executive chef at Sheraton Grand Hotel and Spa in Edinburgh.

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About The Author

Craig Hart

Executive chef at Sheraton Grand Hotel and Spa in Edinburgh.