This recipe is perfect for impressing a special someone and won’t have you chained to the kitchen all night.
Preheat the oven to 250C/500F/Gas 9.
Arrange the black pudding slices on an oven tray and bake in the oven for 10-12 minutes, or until cooked through and dry. Remove from the oven, allow to cool slightly, then crumble the black pudding and set aside in a bowl.
Heat a frying pan until hot, add the bacon and cook for 4-5 minutes, or until golden-brown.
Add the chopped cauliflower and fry for 1-2 minutes, then add the milk and bring the mixture to the boil. Reduce the heat and simmer for 1-2 minutes and then add the bicarbonate of soda. Cook for a further 4-5 minutes, or until the cauliflower is tender.
Blend the cauliflower mixture in a food processor until smooth, then pass the pure through a sieve into a clean saucepan. Keep warm.
Blend the vegetable oil and sage leaves in a blender to a fine purée. Pass the oil through a fine sieve into a bowl.
Slice the reserved cauliflower florets on a mandolin. Mix the cauliflower slices, two tablespoons sage oil and a little salt together in a bowl.
Bring a saucepan of water to a gentle simmer and poach the duck egg yolks for two minutes.
Meanwhile, spoon some of the cauliflower purée onto serving plates and top with the egg yolk. Season the egg yolk with salt and sprinkle over the crumbled black pudding. Top with the thinly sliced cauliflower and watercress leaves.
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James Martin presents with help from chefs Paul Ainsworth and Florence Knight.