Step 1

Peel the potatoes and boil in lightly salted water until cooked; drain and mash well.

Step 2

Heat the milk, 100g butter and all but 2 tbsp spring onions until boiling, and cook for 1 minute.

Step 3

Beat the mixture into the potatoes with the mustard, seasoning with salt and pepper to taste.

Step 4

If using whole small black puddings, cut in half.

Step 5

Heat half the remaining butter in a frying pan and cook the black/chilli puddings for 5 minutes on each side.

Step 6

Set aside and keep warm.

Step 7

Add the remaining butter to the pan and fry the apple slices until golden brown on each side. Set aside.

Step 8

Add the remaining spring onions to the pan and cook for 2-3 minutes.

Step 9

Raise the heat and add the cider and sage.

Step 10

Bubble briskly until reduced by half. Add the cream and season.

Step 11

Bubble for 1-2 minutes then return the apple slices to the pan to reheat.

Step 12

Reheat the mashed potato if necessary and serve with the black/chilli pudding, apple slices and cider sauce. Serve immediately. Serves: 4