Yellow courgette and black pudding timbale

Method

1. Take two yellow courgettes and mark a canelle pattern into the sides with a canelle knife.

2. Slice one courgette into thick rounds and griddle until charred on one side only.

3. Cut the other courgette into fine slices, diagonally and blanche in salted water until softened.

4. Take two ramekin dishes, line with cling film and then line with the blanched courgette.

5. For the filling, heat a frying pan and fry the shallot, garlic and black pudding together, and then add the spring onions and Lancashire cheese. Season to taste, and then fill each ramekin with the mixture. Set the oven to 180°C/gas 4. Place the ramekins in the oven and roast for about 2-3 minutes until heated through.

6. For the dressing, cut half of the corn into rings and remove the kernels from the rest.

7. Mix the corn kernels, honey, chives, basil, vinegar, oil and tomato together and season to taste.

8. To serve: place the timbale in the middle of the plate, garnish with the griddled courgettes, corn rounds, black pudding discs and finally drizzle over the dressing.