River Cottage Head Chef Gill Meller invented these delicious sprout and black pudding creations, designed to win over even the most sprout-sceptic guest
1. Peel off any coarse leaves and trim the stalks from the sprouts.
2. Bring the stock to a gentle simmer in a saucepan and gently poach the sprouts for 2-3 minutes. Drain and cut large sprouts in half.
3. Spear a cocktail stick through a slice of black pudding and then through a sprout.
4. To make the tempura batter, combine the two flours and salt in a large bowl and mix together with the juice and zest of the clementines and enough iced sparkling water to create a smooth batter with the consistency of thick double cream.
5. Heat the oil in a deep, heavy-bottomed saucepan to 180°C, or until a cube of white bread turns golden within a minute. One at a time, dip each cocktail stick of black pudding and sprout into the batter, making sure it has a really good coating. Deep fry for 1 minute, or until golden brown.
6. Drain on kitchen paper and remove cocktail stick before serving with a teaspoon of Sproutsaverde.
© River Cottage
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