Haggis pakora with lime mayo

1. Place flour in a bowl with the herbs, seasoning and whisky then add the water to make a thick batter.
2. Add the haggis, neeps, tatties and deep fry in small batches for 4-6 minutes.
3. Take out and drain on kitchen paper.

1. To make the mayo, mix the mayonnaise with lime juice, zest and tamarind paste in a bowl.
2. Season with sugar to get a balance of sweet, sour and tartness.