Pork and Black Pudding scotch egg, bubble & squeak with a creamy mustard sauce

To make the bubble and squeak, melt the butter in a saucepan and gently fry the onion and crushed garlic until soft.

Add the spring onions, cabbage and cold potatoes and gently fry.

Break down the potatoes with the back of your wooden spoon and keep frying.

Tip the mix into a suitable oven dish and sprinkle with grated cheddar. Bake in the oven at 200C for 5 mins until piping hot.

To make the sauce gently heat up the cream in a saucepan and add the grain mustard. Simmer for 2 mins.

Reheat the scotch eggs on a baking tray in the centre of the oven at 200C (Fan) for 12-15 mins.

Cut up the scotch eggs into quarters and serve with the bubble and squeak and mustard sauce.