Peel and chop potatoes and swede into small chunks.

Add to a pan of cold water, bring to the boil and simmer for 15–20 minutes until soft.

Lightly crush, mix with crumbled haggis and season.

Heat the oil in a frying pan over medium heat.

Fry the haggis, tatties & neeps mixture until it takes on crispy, golden edges.

Combine orange juice, soy sauce, whisky and honey in a small pan.

Simmer until reduced to a glossy dipping sauce.

Warm the bao buns in the microwave.

Pack generously with the filling and garnish with chilli and spring onions.

Serve with the whisky dipping sauce.