Warm salad of red cabbage, black pudding & apple

• sunflower oil↗1 tsp tsp
• or 8 rashers smoked bacon200g g

  cut into pieces

• red cabbage g

  shredded

• butter↗

  for frying

• large rounds of black pudding↗4
• British eating apples2

  peeled, cored and cut into wedges

• pinch caster sugar↗
• small handful hazelnuts↗
• honey↗1 tbsp tbsp
• wholegrain mustard↗1 tbsp tbsp
• olive oil↗3 tbsp tbsp
• cider vinegar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Make the dressing by whisking all the ingredients in a bowl, then set aside. Heat the oil a large frying pan and cook the bacon for 6-7 mins until crisp. Then add the cabbage to the pan and stir-fry in the bacon fat for 5 mins until the cabbage has just wilted. Tip into a bowl and toss with most of the dressing.

2. 2

   Heat a knob of butter in the same frying pan and cook the black pudding for 3 mins on each side, then set aside and keep warm. Turn up the heat and fry the apples in a knob of butter and a pinch of sugar until caramelised around the edges. Spoon some cabbage in the middle of each plate and surround with apple wedges. Top with black pudding and scatter with hazelnuts.