1-2 black puddings, thickly sliced on diagonal
750 grams kumara, peeled
1 clove garlic, crushed
¼ teaspoon cinnamon
finely grated zest 1 lemon
2 tablespoons chopped flat-leaf parsley
1 egg, lightly beaten
sea salt and freshly ground pepper
½ cup crème fraîche
2 tablespoons grain mustard
1-2 tablespoons lemon juice
knob of butter
2 handfuls watercress
Rösti: Cut the kumara into large pieces and cook in boiling salted water until three quarters cooked. Cool then grate coarsely into a bowl.
Peel the apple and grate into a clean tea towel. Squeeze out the excess liquid and add the apple to the kumara. Stir in the garlic, cinnamon, lemon zest, flat-leaf parsley, beaten egg and season. Shape into 4 rösti.
Dressing: Whisk the crème fraîche and mustard together, add lemon juice, salt and freshly ground pepper to taste.
To finish: Heat a little oil in a sauté pan and drop in the butter. Cook the rösti on both sides until golden and hot. Remove and keep warm in a low oven. Add a little more oil to the pan and sauté the black pudding for 2 minutes each side.
To serve: Place a rösti on each serving plate and top with slices of black pudding. Place a small pile of watercress on top and drizzle with the dressing.