Deep Fried Brussels Sprouts with Black Pudding and Apple

• butter↗4 tbsp tbsp
• Granny Smith apple↗1

  cored, peeled and diced

• black pudding↗4 slices of
• wholegrain mustard↗2 tsp tsp
• honey↗1 tsp tsp
• sherry vinegar↗1 ½ tbsp tbsp
• vegetable oil↗

  for deep‑frying

• Brussels sprouts↗200g g

  trimmed and halved

• watercress↗handful

Step-by-step instructions

1. 1

   Heat the butter in a small pan over medium heat. When it begins to foam, add the apple. Fry for 2 minutes until it starts to caramelize, then remove it with a slotted spoon onto a plate. Add the black pudding to the butter and cook for another 2 minutes, turning halfway through, until crispy. Remove with a slotted spoon and set aside with the apple.

2. 2

   Whisk the mustard, honey and vinegar into the butter and cook for 30 seconds. Taste and keep it on very low heat to stay warm.

3. 3

   Heat oil in a large heavy‑bottomed pot until a thermometer reads 190 °C, or a piece of bread browns in 15 seconds. Carefully lower the Brussels sprouts and fry for 3 minutes until they turn a deep golden‑brown. Drain excess onto kitchen paper, then sprinkle with flaky sea salt. Divide the sprouts between two plates with the watercress, apple and black pudding, then drizzle with the warm dressing.