Ben's has perfected a cracking Riverford black pudding - and together with caramelised apples, comforting lentils and crispy sage leaves it makes a lovely autumnal supper dish.

Ingredients - serves 2 250g Riverford black pudding 100g Essential puy lentils 10 sage leaves 20g Riverford Dairy butter salt, pepper 1 large cox apple 20g Riverford Dairy butter 1 tsp Traidcraft sugar

1 In a small saucepan, generously cover the lentils with water and cook as per the packet instructions. Drain. While the lentils cook, melt the butter in a small skillet to foaming and fry the sage leaves over a gentle heat for a couple of minutes to crisp. Add the lentils to the butter and sage, season to taste and keep warm.

2 Cut the black pudding into thick slices, fry in a knob of butter over gentle heat for about 3-4 minutes each side. Set aside and keep warm. Finally, quarter the apple and remove the core, cut each into three wedges. Melt butter and sugar together to foaming, slide in the apple wedges and cook 2-3 minutes each side to glistening and golden.

3 Divide the lentils between warmed plates and serve with black pudding and caramelised apple.