- Meat Boxes
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 with the consistency of double cream.
Whisk together all the ingredients in a bowl and set aside.
For the haggis, remove the casing and chop it into bite-size pieces. Roll between your palms to make even balls. Dust with flour, shake off any excess.
Heat the oil in a deep-fat fryer or a large wok. You can test the heat of the oil with a small cube of bread. Simply add to the oil and if the bread turns golden-brown in 30 seconds the temperature is ideal. 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.