This is a lovely dish for a light lunch or a chunky winter starter. If black pudding doesn’t appeal use 8 good quality sausages instead.
1 teaspoon oil
200g/80z or 8 rashers smoked bacon, cut into pieces
600g/1lb 50z red cabbage, shredded
butter, for frying
4 large rounds of black pudding
2 eating apples, cored and cut into wedges
pinch of sugar
small handful of hazelnuts
For the dressing
1 tablespoon Aberdour honey
1 tablespoon wholegrain mustard
3 tablespoons oil
1 tablespoon cider vinegar
Make the dressing by whisking all the ingredients in a bowl, then set aside. Heat the oil in a large frying pan and cook the bacon for 6-7 minutes until crisp. Then add the cabbage to the pan and stir-fry in the bacon fat for 5 minutes until the cabbage has just wilted. Tip into a bowl and toss with most of the dressing.
Heat a knob of the butter in the same pan and cook the black puddingfor 3 minutes 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.