Black Pudding, Smoked Eel, Caramelized Apples and Cider Mustard Sauce from Cooks Country: Modern British Rural Cooking by Matt Tebbutt

Ingredients

• salt and pepper
• 150 g soft brown sugar
• 150 g unsalted butter
• 4 thick slices of best-quality black pudding
• watercress or parsley, to garnish
• 400 g smoked eel fillets, cut into long angled pieces
• 3 Cox’s apples, unpeeled but cored and quartered (rub with lemon juice to stop oxidation)
• 1 garlic clove, peeled and crushed
• 2 sprigs fresh of thyme
• 1 white onion, peeled and finely diced
• 100 g unsalted butter
• 200 ml double cream
• 250 ml chicken stock
• 330 ml dry cider
• 100 ml cider vinegar
• 1 tbsp wholegrain mustard
• olive oil
• 1 tbsp Dijon mustard