To make the mash, peel the parsnips and slice, cutting out any woody core. peel, quarter and core the apple, and chop roughly.
Cook the parsnip and apply in simmering salted water for 20 minutes or until tender.
Cut the black pudding into 1cm thick slices. Fry the bacon in a non-stick frying pan unti it is crisp, then drain on paper towel. Gently fry the black/chilli pudding in the bacon fat for about 3 minutes on either side.
Drain the parsnip and apple. Mash well, adding the butter, mustard and generous amounts of salt and pepper. Add the milk, beating with a wooden spoon, until you have a smooth, creamy puree.
Place a dollop of mash on each plate, and arrange the sizzled blood pudding on top. Add bacon and parsley and serve with mustard.