baby salad leaves
Combine the mashed potato, black pudding and seasoning together.
Mould into round barrel shapes, then coat in flour, egg and breadcrumbs and deep-fry in a deep-fat fryer preheated at 180C/350F.
Gently poach the eggs in simmering water with the vinegar.
Combine the mustard, lemon and olive oil to form a dressing, season.
Dress the plate with some baby salad leaves.
Place the crispy black pudding potato cake onto the leaves, top with the poached egg and dressing and serve immediately.
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James Martin is joined by chefs Tom Kitchin and Luke Matthews, and guest Mary Berry.
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