Ben's been trying out a new Riverford black pudding - and together with the flavours of apple and sage I thought it made a cracking good summer lunch with watercress salad.

Ingredients - serves 2 250g Riverford black pudding 2 medium potatoes 1 cox's apple 30g butter small bunch fresh sage salt, pepper handful watercress 1 tsp Dijon mustard 1 tbsp white balsamic vinegar 4 tbsp sunflower oil

1 Preheat the oven to 220°C
Wash the potatoes and parboil for 10 minutes, drain and cool sufficiently to be able to handle them. Peel and coarsely grate them into a bowl. Roughly chop 10 sage leaves and add to the potato. Peel the apple and grate into the potato bowl too with salt and pepper, turning all to combine. Now work quickly before the apple has the time to discolour - form the mixture into two rosti patties, squeezing out any excess liquid as you do so, and fry off each in a knob of butter to colour one side (2-3 minutes over medium heat) before turning over onto a buttered non-stick baking sheet. Bake them in the oven for 25-30 minutes to golden and cooked through.

2 While the rosti cook, make a dressing by mixing mustard and balsamic vinegar together then beating in the sunflower oil a little at a time until you have a thick emulsion. Set aside.

3 Cut 6 slices of black pudding about 1.5cm thick, on the diagonal, and brush with a tiny amount of olive oil before frying for 2-3 minutes each side. Fry a sage leaf for each piece too. Carefully remove the rosti from the tray onto awaiting plates, sit three slices od black pudding on top and dress each with a fried sage leaf. Add sprigs of watercress to the side and dress with a spoon of mustard vinaigrette, serve.