Yorke’s Of Dundee posh Bangers and Mash, with Stornoway black pudding.

You will need: (serves 2)

• 400g steak sausages
• 4 baby leeks
• 1 Stornoway black pudding
• 1 onion
• 2 teaspoons rapeseed oil
• 40g butter
• 500g Rooster potatoes
• 150mls whole milk

For the mash:

Peel and chop potatoes into 1 inch dice and boil until tender

Drain potatoes and mash along with butter and milk

Season mash to taste

Fry off 100g of black pudding and break up into the mash.

For the leeks:

Very simply dry fry over a griddle pan for a good charred flavour.

For the sausages:

Either grill or fry for 8-10 minutes turning occasionally