Step 1

Boil the potatoes for 15-20 minutes, then mash half of them.

Step 2

Grate the rest and put in a colander lined with kitchen paper.

Step 3

Put kitchen paper on top and press to squeeze out as much liquid and starch as possible.

Step 4

Mix the grated potato with the mash, then sift in the flour, bicarbonate of soda and plenty of salt.

Step 5

Stir in buttermilk to make a soft batter.

Step 6

Heat the butter on a griddle or heavy-based frying pan.

Step 7

Drop in spoonfuls of the batter, large or small, and cook for 2 minutes until golden underneath.

Step 8

Flip and cook for 2 minutes more.

Step 9

Fry the bacon rashers until crisp.

Step 10

Push to one side of the pan and fry slices of black pudding for 2-3 minutes on each side.

Step 11

In a pan, heat the tub of double cream, grainy mustard, lemon juice and season.

Step 12

Serve 2-3 boxty pancakes per person topped with bacon, black/chilli pudding and drizzle with mustard cream.