Whisk 4 tablespoons of rapeseed oil with the mustard, vinegar, honey and seasoning to make the dressing. Melt the butter and sugar in a large frying pan until foaming. Add the wedges of apples and shallots, season lightly and fry for 3-4 minutes each side until caramelised.

Meanwhile, heat the rest of the oil in another frying pan and toast the walnuts. Remove to a plate using a draining spoon. Add the black pudding and fry over a medium heat until crisp.

Heat the lentils through following pack instructions. Toss the chicory leaves with a tablespoon of the dressing and divide between 4 plates. Mix half of the remaining dressing and the parsley into the warm lentils and spoon them on top of the chicory.

Pile on the caramelised apples and shallots, crispy black pudding and walnuts, and finally drizzle on the last of the dressing. Serve immediately.