Black pudding and lancashire cheese with mustard butter

Method

1. Bring a large pan of water to the boil and add the potatoes whole in their skins. Cook until just tender but still firm – a small knife should not pull out easily. Drain and peel.

2. Grate the potato into a bowl and mix with herbs.

3. Add a pinch of sea salt to the egg white and beat with a whisk. Mix with the grated potato and season with sea salt and freshly milled pepper.

4. Pat out a quarter of the mix in a circle larger than the black pudding. Put a slice of pudding and 25g of cheese in the middle and fold over the potatoes to cover. Shape into a patty and repeat to make 4.

5. For the mustard butter: put the vinegar, wine and shallots in a small pan and boil until only a third of the liquid remains. Pass through a sieve into a clean pan.

6. Add the mustard and cream and boil for a minute more. Add the diced butter little by little and whisk until amalgamated. Season with sea salt and freshly milled pepper, grainy mustard and chives.

7. Deep-fry the potato patties at 160C until golden brown. Meanwhile fry the 4 eggs in a frying pan.

8. Serve the potato patties with the fried eggs on top, a sprig of parley and a drizzle of the mustard butter.