Black Pudding with Mash

• 500 g Russet potato
• 2 tsp Fine sea salt
• 120 ml Whole milk
• 60 g Unsalted butter
• 1 large Yellow onion
• 1 tbsp Rapeseed oil
• 300 g Black pudding sausage
• ½ tsp Black pepper
• 2 tbsp Whole-grain mustard

1. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water and add 1 tsp of the fine sea salt. Bring to the boil, then simmer for 12 to 15 minutes until very tender.
2. Meanwhile, halve and thinly slice the onion. Heat the rapeseed oil with 20 g of the unsalted butter in a frying pan over medium-low heat. Cook the onion for 10 to 12 minutes, stirring often, until soft and caramelised.
3. Slice the black pudding into rounds about 1.5 cm thick. Push the onions to one side of the pan and turn the heat up to medium. Fry the black pudding for 2 to 3 minutes per side until crisp at the edges and heated through.
4. Warm the whole milk in a small saucepan until steaming but not boiling. Drain the potatoes well, then return them to the hot pot for 30 seconds to dry out. Mash with the remaining unsalted butter, then beat in the warm milk until smooth.
5. Season the mash with the remaining fine sea salt and the black pepper. Spoon the mash onto plates and top with the caramelised onions and black pudding. Serve with the whole-grain mustard on the side.

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