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.
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