For a twist on traditional fayre for Burn Nights, try these haggis bon bons created by Scottish chef Jacqueline O’Donnell from the Great British Menu

Makes: 12 bon bons
Cooking time: 20min

How to make Haggis Bon Bons:

1. Pre heat oven to 180°C, Fan Oven 160°C, Gas Mark 5.
2. Chop up haggis and mash whilst raw, then shape into 12 small bon bon shapes.
3. Roll into flour then coat in beaten egg then roll in the breadcrumbs until coated.
4. Spray an oven tray lightly with oil and place bon bons on top. Cook in the oven for 15-20min until golden brown.
5. Meanwhile chop beetroot and put in a blender. Add the Crabbie’s to make a soft purée and season with salt and pepper to taste.
6. When serving add a teaspoon of apple sauce just to secure the bon bon on the plate and serve the beetroot purée at the side. You can also serve with a side salad.

Other Burns Night recipes to try:

• Haggis, Neeps and Tattie Stack

• Haggis Bon Bons With Whisky Sauce

• Haggis Lasagne

• Honeycomb Crunch Cranachan

• Cranachan Cheesecake

• Burns Night Cocktail