Warm salad of red cabbage, black pudding and apple

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 tsp 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 tbsp Aberdour honey

1 tbsp wholegrain mustard

3 tbsp oil

1 tbsp 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.