Warm salad of red cabbage, black pudding & apple

This is a light lunch or chunky winter starter. Red cabbage is usually either braised for hours or served raw and crunchy, but here it’s just cooked so that it wilts but retains a crunch, then dressed while warm so it absorbs the dressing. If black pudding doesn’t appeal then use eight good-quality sausages. Serves 4 Prep 20 mins Cook 20 mins

1 tsp sunflower oil

200g or 8 rashers smoked bacon, cut

into pieces

600g red cabbage, shredded butter, for frying

4 large rounds 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 1 Make the dressing by whisking all the ingredients together in a bowl, then set aside. Heat the oil in 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 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 apple wedges in a knob of butter with the sugar until caramelised around the edges. Spoon some cabbage in the middle of each plate and surround with apple wedges. Top with the black pudding and scatter with the hazelnuts. PER SERVING 422 kcals, fat 31g, saturates 6g, carbs 23g, sugars 15g, fibre 5g, protein 15g, salt 3.2g