Instructions: 1 Dice the potatoes and add to a pan of salted boiling water. Finely shred about eight Savoy cabbage leaves and transfer the cabbage to a pan of boiling water. Simmer for 2-3 minutes.

2 Finely chop the salad onions, crush the garlic and put in a large bowl. Drain the cabbage and cool under cold water. Remove any excess water by squeezing out in a clean tea towel. Put into the bowl with the salad onions.

3 Slice the black pudding and place onto a grill rack. Lay the four rashers of bacon alongside. Pop under the grill and leave for 3-4 minutes until the bacon is crispy and the black pudding cooked.

4 Drain the potatoes and mash well. Transfer to the bowl with the cabbage and mix thoroughly. Divide the potato mixture into four patties. Heat a large frying pan with 2 tbsp oil.

5 Dust the patties in the seasoned flour and carefully lay two into the frying pan. Leave to fry for 2-3 minutes on each side, until golden. Turn the bacon and black pudding over and return to the grill.

6 For the Poached Eggs: Add a few drops of vinegar to a pan of boiling water and carefully break two eggs into it.

7 Remove the bacon and black pudding from the grill, put on a plate and set aside. Turn the bubble and squeak over.

8 For the Mustard Dressing: Add the cream, mustard, tarragon and seasoning into a bowl and mix thoroughly. Heat gently in a pan and then set aside.

9 Remove the bubble and squeak from the pan and place on the plate with the bacon and black pudding. Finely chop the bacon rashers.

10 To serve: Place the bubble and squeak onto a serving plate and place a slice of black pudding on top.

11 Remove the egg from the pan and place on top of the black pudding.

Spoon some of the sauce around the edge, sprinkle with bacon and dust with cayenne. Serve immediately.

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