How To Cook F&Co White Pudding with Apple Purée & Mustard

10 mins
10 mins
easy
2

Recipe by

Jeff Baker

Ingredients

1 x F&Co white pudding
Rapeseed oil
8 x pre boiled new potatoes, cooled & cut into halves
1 x bunch mustard or watercress
Mustard Sauce:
100 ml rich stock
2 tbls. Whipping cream
1 tsp. Grain mustard
Squeeze lemon juice
Apple Purée:
2 x granny smith apples, peeled, cored & sliced
10g unsalted butter
Squeeze lemon juice
1 tsp. caster sugar

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Introduction

A French classic perfect for brunch or supper, try adding roasted shallots for extra sweetness and mixing with F&Co black pudding for added complexity.

Method

For the apple puree simply place ingredients in a covered pan and cook over a medium heat until soft without colour then blend to a smooth puree. (Alternatively place in a microwave covered and cook for 3 minutes before blending).
For the sauce reduce the stock until rich and glossy, add the cream and simmer for a few minutes, fold through the mustard with a squeeze of lemon to taste.
Remove the white pudding from the outer skin then slice into 8 rounds.
Heat a non stick frying pan over high heat then add a few drops of rapeseed oil. When hot add the potatoes and white pudding and fry on both sides until rich and caramelised.
Spoon some apple puree onto two warm serving plates, then divide the white pudding and potatoes evenly.
Drizzle around the sauce and scatter over fresh cress.
Season to taste then divide between two warm plates

TO SERVE: