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200g charlotte potatoes, cut into 2cm pieces
2 tbsp olive oil
1 shallot, finely chopped
2 tsp cider vinegar
1 tsp Dijon mustard
1/2 x 227g pack black pudding slices, casing removed
1 granny smith apple
1 ridge cucumber
Preheat the oven to 220˚C, gas mark 7. In a roasting tin, toss the potatoes with 1 tbsp olive oil and 2 tbsp water; season and roast for 25 minutes until tender and golden. Meanwhile, to make the dressing, put the shallot in a small bowl with the remaining 1 tbsp olive oil, vinegar and mustard; whisk together and season. Fry the black pudding for 3-4 minutes each side until crisp and hot all the way through, then crumble into bite-sized pieces.
Quarter, core and thinly slice the apple. Remove some of the cucumber peel in strips. Halve the cucumber lengthways, deseed and slice. Toss the apple, cucumber and watercress with the dressing. Mix with the potatoes and black pudding to serve.
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