BRUNCH PIZZA WITH BLACK PUDDING, BERRIES, GOAT’S CHEESE AND CRISPY SAGE

Makes 12 mini pizzas 100g black pudding 70g blackberries 100g goat’s cheese 2 tablespoons of sunflower oil 10 sage leaves 350g packet of puff pastry 1 egg beaten 1 Preheat the oven to 220°C, 425°F, Gas 7. First, prepare the pizza toppings. Slice the black pudding into 1cm rounds and fry them until they are crisp and cooked through. Roughly chop the blackberries, and slice the goat’s cheese into 1cm rounds. 2 Heat the sunflower oil in a non-stick frying pan and fry the sage leaves for about two minutes, turning them half-way, until they uncurl and become bright. Drain them on some kitchen paper and set them aside. 3 Cut the puff pastry into 8cm rounds. Using a sharp knife, make a light incision (be careful not to cut all the way through) around the top of each pastry round, to form a 2cm-deep border. Arrange the rounds on two oven trays and brush the 2cm-wide borders of each with the beaten egg. 4 Scatter the berries over each pastry round and top with the black pudding and goat’s cheese. Keep the toppings inside the border. If you are preparing these the day before, at this point, cover the trays with a sheet of baking paper (to prevent the cheese from sticking) and cling film and store them in the fridge. 5 Bake the mini pizzas in the oven for about 10-15 minutes until the goat’s cheese is melted and the edges have puffed up and turned golden. Serve with the crispy sage leaves scattered on top of each pizza.