Ben and Barry make a crowd-pleasing recipe using an unlikely ingredient!
4 slices black pudding
1 handful parsley, chopped
1 handful plain flour
2 eggs, beaten
2 handfuls breadcrumbs
8 slices thick streaky bacon
1 splash milk
1 knob butter
1 bunch tender stem broccoli
2 liters oil for deep frying
Preheat the oven to 190°C.
Peel and cut the turnip into quarters, then chuck them into a pan of cold salted water and bring it to the boil. Boil for 15 minutes then add the peeled and diced apples and cook for another 10 minutes.
Finely chop the peeled shallot and fry for a few minutes in a hot pan with a splash of oil. Remove the skin from the black pudding and crumble it into a bowl with the softened shallots and chopped parsley.
Mold the black pudding mixture into 4 patties and dust in the flour. Beat the egg in a bowl, then dunk the floured patties in. Roll the patties in the breadcrumbs and cover thoroughly.
Heat oil in a fryer to 180°C (or a pan if you have one but never leave it unattended).
Lay the bacon on a grill tray and cook under a hot grill for 4 minutes or so on each side, or until crispy.
Drain the turnip and apples then return to the same dry pan and heat gently to remove any moisture. Mash up with the milk and butter until creamy and smooth.
Trim the ends off of the broccoli and bring a pan of salted water to the boil. Steam the broccoli for 4 minutes in the boiling water.
Lower the black pudding into the oil carefully and deep fry for 3-4 minutes, until the patties are golden brown, then drain on kitchen paper to get rid of excess grease.
Serve the mash, topped with the crispy fritters and bacon.