For the batter, place both flours into a large bowl, add the turmeric, paprika, salt and pepper and gradually whisk in the cold sparkling water until you have a batter the consistency of double cream.
For the dressing, whisk together all the ingredients in a bowl and set aside.
For the haggis, remove the casing and chop into bite size pieces. Roll between your palms to make even balls. Dust with flour, shake off any excess.
Meanwhile, heat the oil in a deep-fat fryer or a large wok. Heat until a small cube of bread turns golden-brown in 30 seconds. As always, keep a close eye on hot oil.
Dip the floured balls into the batter and gently drop each one into the hot oil. Deep fry for 3-4 mins or until crisp and golden brown. Lift out with a slotted spoon, and drain on kitchen paper. Serve hot with the dipping sauce.
This haggis recipe is quick to prepare and serve but will leave a lasting memory in the tastebuds of those lucky enough to taste it.