• Preheat oven to 190C/375F/Gas 5.
• Slice chicken fillet horizontally into 3 parts.
• Lay slices on cling film and cover with another layer and using a rolling pin hammer to flatten the slices as thin as possible without tearing the meat, you want strips about 3cm x 12 cm.
• Flatten and stretch the bacon slices in the same way and cut to similar length.
• Take teaspoons of the cooked haggis and roll into small sausage shapes.
• Wrap each haggis sausage in the chicken and then in the bacon.
• Pierce the bundles with a small skewer to secure and sprinkle with pepper and dried sage.
• Seal all the Balmoral Bites in a foil package and bake in the oven for approximately 20 minutes, opening the foil for the last 5 minutes to allow them to brown a little.

making the whisky cream sauce

• Gently heat the chicken stock in a small pan along with the whisky, bring to the boil and bubble till reduced by a third.
• Add cream and mustard and stir well.
• Add butter and continue stirring for 5 minutes, add seasoning to taste.