Ingredients
- 1 tsp sunflower oil
- 200g or 8 rashers smoked bacon, cut into pieces
- 600g red cabbage, shredded
- butter, for frying
- 4 large rounds of black pudding
- 2 British eating apples, peeled, cored and cut into wedges
- pinch caster sugar
- small handful hazelnuts
For the dressing
- 1 tbsp honey
- 1 tbsp wholegrain mustard
- 3 tbsp olive oil
- 1 tbsp cider vinegar
Method
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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.
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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.