The combination of a rich blood sausage such as black pudding or boudin noir with sweetly nutty parsnip and apple mash is a delight. Or use your favourite spicy sausages, eg chorizo or merguez. Add some simmered red cabbage to make a heartier meal.

Ingredients
Feeds 4. Takes 30 mins.


500g black pudding
1tbsp butter
1tbsp olive or vegetable oil
Few parsley sprigs

FOR THE MASH

4 medium parsnips, around 800g
1 cooking apple
1tbsp butter
1tsp Dijon mustard
Sea salt
Freshly ground black pepper
2 to 3tbsp milk

To make the mash, peel the parsnips and slice, cutting out any woody core. Peel, quarter and core the apple, and roughly chop. Cook the parsnip and apple in simmering salted water for 20 minutes or until tender.

Drain well and mash, adding the butter, mustard and generous amounts of sea salt and pepper. Add the milk, beating with a wooden spoon until you have a smooth, creamy purée. For a very fine purée, whizz the lot in a food processor.

To cook the sausage, slice it thickly. Melt the butter and oil in a frying pan and sizzle the sausages for about three minutes on either side.

Place a big dollop of mash on each plate and arrange the sizzled blood pudding on top. Tuck in a sprig of parsley and add a blob of Dijon mustard.

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