Ingredients
- 8 medium potatoes, peeled and halved
- 200g petit pois, defrosted
- 2tbs butter
- 200ml milk
- 2tsp Dijon mustard
- Salt and white pepper
- A little sunflower oil for the pudding
- Some sliced black and white pudding, as many as you fancy
1 Boil the potatoes in lightly salted water. When they are just cooked add the peas into the water and after a minute or two drain well and mash with the butter, milk and mustard.
2 Season and keep warm while you grill the pudding.
3 Serve on warmed plates with the crisp pudding nestling on the pea mash.
