Put the haggis into a blender with the half slice of bread torn into pieces. Add a ¼ teaspoon of paprika and the onion, and blitz until well mixed.

Roll the haggis mix into 20g balls – you’ll get 12-15 balls.

Blitz remaining slices of bread to get breadcrumbs and put them in a bowl. Put the flour and the remaining paprika into another bowl, and put the beaten egg into a third bowl.

Treating them gently roll the haggis balls in the flour, then the egg and then the breadcrumbs, making sure they’re fully coated.

To cook shallow fry the bon bons in about 1.5cm sunflower oil until they are golden all over. You can also bake them with a drizzle of oil at 200ºC/180ºC fan/gas mark 6 for 15 minutes, or cook them in an air fryer.