Deep-fried Brussels with black pudding & apple

2 of 5-a-day black pudding brussel sprouts brussels sprouts christmas dinner party fibre folate iron starter winter

N/A

Source

Ingredients

4 tbsp butter

1 Granny Smith apple, cored, peeled and cubed

4 slices of black pudding

2 tsp wholegrain mustard

1 tsp honey

1 ½ tbsp sherry vinegar

vegetable oil , for deep-frying

200g Brussels sprouts , trimmed and halved

handful watercress

Method

Heat the butter in a small frying pan over a medium heat. Once foaming, add the apple. Fry for 2 mins until beginning to caramelise, then remove with a slotted spoon onto a plate. Add the black pudding to the butter and cook for a further 2 mins, turning halfway until crispy. Remove with a slotted spoon and set aside with the apple.

Whisk the mustard, honey and vinegar into the butter and cook for 30 secs. Taste for seasoning and set aside on a very low heat to keep warm

Heat the oil in a large, heavy-bottomed saucepan until it reads 190C on a thermometer, or a piece of bread browns in it within 15 secs. Carefully drop in the sprouts and cook for 3 mins until deep golden brown. Drain on kitchen paper, then scatter with flaky sea salt. Divide the sprouts between two plates, along with the watercress, apple and black pudding, then drizzle over the warm dressing.