Ingredients

• 200g/7oz kashanka (Polish black pudding)
• 1 tbsp olive oil
• 12 large scallops
• 4-5 celery sticks
• cut into small pieces
• 400g/14oz potatoes
• peeled and cubed
• 1 large cooking apple
• peeled and cubed
• salt and freshly ground black pepper
• pinch of nutmeg
• 25g/1oz butter (optional)
• 4 small sprigs fresh chervil
• to garnish
• 1 lemon
• juice only
• to serve

Directions

• For the scallops and black pudding
• preheat the oven to 170C/340F/Gas 3.
• Remove the casing from the black pudding and chop the pudding into slices.
• Place the black pudding on a roasting tray and bake in the oven for 10-12 minutes.
• Meanwhile
• heat a frying pan until hot and add the olive oil. Add the scallops and cook for 1½-2 minutes on each side.
• For the mash
• place the celery
• potato and apple into a saucepan and cover with water.
• Bring to the boil and cook until tender.
• Drain and mash with a potato masher or pass through a potato ricer.
• Season
• to taste
• with salt and freshly ground black pepper. Add the nutmeg and some butter if you like
• and stir to combine.
• To serve
• spoon three tablespoons of the mash onto each serving plate
• about 5cm/2in apart. Place a scallop on top
• then top with a small pile of the cooked black pudding.
• Garnish with a sprig of fresh chervil and squeeze a little lemon juice over. Season with more salt and freshly ground black pepper. Serve.