Ask your butcher for two breasts and offal from two pigeons.
Bring offal to boil in lightly salted water.
Reduce to a simmer for 15 minutes, discarding any foam that forms.
Allow to cool and chop roughly till it resumes coarse breadcrumbs.
Mix your chopped offal with the haggis and roll into 12 even balls.
Roll each ball through the flour, beaten egg and breadcrumbs in that order. Set aside until required.
In two pans, boil the swede and potato in salted water, cook until soft.
Drain and allow the steam to dry, before mashing with butter and seasoning to taste. Keep warm till plating.
Fry the pigeon, skin side down, for a minute on a medium-high heat. Turn and fry for a further minute. Remove from heat and rest.
Heat your chosen jus, and deep fry your haggis balls for 2 minutes, or until golden and crispy.
To serve, place a spoonful of mashed potato to the plate, carve the pigeon breast and place on top.
Add the pureed swede and haggis balls, and finish with the jus.