A French classic perfect for brunch or supper, try adding roasted shallots for extra sweetness and mixing with F&Co black pudding for added complexity.
For the apple puree simply place ingredients in a covered pan
and cook over a medium heat until soft without colour then blend to
a smooth puree. (Alternatively place in a microwave covered and
cook for 3 minutes before blending).
For the sauce reduce the stock until rich and glossy, add the
cream and simmer for a few minutes, fold through the mustard with a
squeeze of lemon to taste.
Remove the white pudding from the outer skin then slice into 8
Heat a non stick frying pan over high heat then add a few drops
of rapeseed oil. When hot add the potatoes and white pudding and
fry on both sides until rich and caramelised.
Spoon some apple puree onto two warm serving plates, then
divide the white pudding and potatoes evenly.
Drizzle around the sauce and scatter over fresh cress.
Season to taste then divide between two warm plates