- 200g/7oz kashanka (Polish black pudding)
- 1 tbsp olive oil
- 12 large scallops
- 4-5 celery sticks, cut into small pieces
- 400g/14oz potatoes, peeled and cubed
- 1 large cooking apple, peeled and cubed
- salt and freshly ground black pepper
- pinch of nutmeg
- 25g/1oz butter (optional)
- 4 small sprigs fresh chervil, to garnish
- 1 lemon, juice only, to serve
- For the scallops and black pudding, preheat the oven to 170C/340F/Gas 3.
- Remove the casing from the black pudding and chop the pudding into slices.
- Place the black pudding on a roasting tray and bake in the oven for 10-12 minutes.
- Meanwhile, heat a frying pan until hot and add the olive oil. Add the scallops and cook for 1½-2 minutes on each side.
- For the mash, place the celery, potato and apple into a saucepan and cover with water.
- Bring to the boil and cook until tender.
- Drain and mash with a potato masher or pass through a potato ricer.
- Season, to taste, with salt and freshly ground black pepper. Add the nutmeg and some butter if you like, and stir to combine.
- To serve, spoon three tablespoons of the mash onto each serving plate, about 5cm/2in apart. Place a scallop on top, then top with a small pile of the cooked black pudding.
- Garnish with a sprig of fresh chervil and squeeze a little lemon juice over. Season with more salt and freshly ground black pepper. Serve.