Step 1

To make the mash, peel the parsnips and slice, cutting out any woody core. peel, quarter and core the apple, and chop roughly.

Step 2

Cook the parsnip and apply in simmering salted water for 20 minutes or until tender.

Step 3

Cut the black pudding into 1cm thick slices.

Step 4

Fry the bacon in a non-stick frying pan until it is crisp, then drain on paper towel.

Step 5

Gently fry the black/chilli pudding in the bacon fat for about 3 minutes on either side.

Step 6

Drain the parsnip and apple.

Step 7

Mash well, adding the butter, mustard and generous amounts of salt and pepper.

Step 8

Add the milk, beating with a wooden spoon, until you have a smooth, creamy puree.

Step 9

Place a dollop of mash on each plate, and arrange the sizzled blood pudding on top.

Step 10

Add bacon and parsley and serve with mustard.