Hash browns of black pudding and lancashire cheese with poached eggs and choron sauce

Method

1. Bring a pan of water to the boil. Add in the potatoes in their skins and parboil for 10 minutes. Drain and peel.

2. Grate the peeled potatoes into a bowl and mix in the chives and parsley. Season with salt and freshly ground pepper.

3. Pat out four circles from the potato mixture, making sure that they are larger than the black pudding slices.

4. Place a slice of black pudding and a portion of the Lancashire cheese in the centre of each potato circle. Fold the potato circle over the filling and pat again into a circle.

5. Heat the vegetable oil in a wok or deep fat-fryer until hot.

6. Add in the potato hash browns and fry until golden brown. Remove with a slotted spoon, drain on kitchen paper and keep warm.

7. Meanwhile, heat the clarified butter in a small heavy-based frying pan and fry the apple slices until golden, adding a pinch of sugar towards the end. Keep warm until serving.

8. To make the choron sauce, whisk the egg yolks in a bowl over a pan of simmering water until lightly cooked.

9. Whisk in the tomato puree, then gradually add in the clarified butter, whisking constantly.

10. Whisk in the warm water, lemon juice, tarragon and chervil and season with salt.

11. If the mixture becomes too thick, add a dash of water.

12. Serve the hash brownies with poached eggs, fried apple and the choron sauce.