Instructions: Stretch each bacon rasher with the back of a knife then cut in half to give 8 strips.

Cut the apple into 8 wedges cutting away the core.

Cut the liver into slightly smaller pieces. Heat the oil with the butter in a large frying pan on the simmering plate.

Add the apple slices and fry for 1 minute each side until golden; remove with a slotted spoon.

Wrap an apple wedge in each bacon strip and secure with a wooden cocktail stick. Return to the pan and fry on the simmering plate for 2 minutes turning once.

Add the black pudding to the pan and cook for 1 minute on each side.

Transfer the bacon rolls and black pudding to an ovenproof serving dish using a slotted spoon; keep warm.

Move the frying pan to the boiling plate.

Add the calves liver to the pan and sear quickly for 30 seconds on each side until golden brown.

Place in the dish with the black pudding and bacon.

Add the cream cider and sage to the frying pan.

Bring to the boil on the boiling plateand let bubble for 1 to 2 minutes.

Season with salt and pepper to taste.

Arrange the liver and black pudding on warmed serving plates and pour over the sauce.

Garnish with the bacon apple rolls and sage.

Serve immediately.

Tender calves liver is flashfried with black pudding and bacon and served with a quick sauce made by enriching the pan juices with cream and cider. Tangy dessert apples are wrapped in the bacon to add a refreshing contrast.

Serves 4

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