Instructions: Leave the potaotes in their skins and cook in boiling water until just soft. Drain and peel. Grate the potato into a bowl and mix with the herbs.

Add a pinch of salt to the egg white, beat with a whisk and mix with the grated potato. Season with salt and pepper.

Pat out a quarter of the mix in a circle larger than the black pudding. Place pudding and 30g (1oz) of cheese in the middle, fold over the potatoes and pat into a circle.

Deep fry at 160 C/310 until golden brown.

Serve with poached egg and hollandaise sauce.

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