Step 1

Preheat the oven to 220˚C, gas mark 7. In a roasting tin, toss the potatoes with 1 tbsp olive oil and 2 tbsp water; season and roast for 25 minutes until tender and golden.

Step 2

Meanwhile, to make the dressing, put the shallot in a small bowl with the remaining 1 tbsp olive oil, vinegar and mustard; whisk together and season.

Step 3

Fry Truly Irish Black pudding for 3-4 minutes each side until crisp and hot all the way through, then crumble into bite-sized pieces.

Step 4

Quarter, core and thinly slice the apple. Toss the apple and watercress with the dressing. Mix with the potatoes and black pudding to serve.