Make the dressing by whisking all the
ingredients in a bowl, then set aside.
Heat the oil a large frying pan and cook
the bacon for 6-7 mins until crisp.
Then add the cabbage to the pan and
stir-fry in the bacon fat for 5 mins until
the cabbage has just wilted. Tip into a
bowl and toss with most of the dressing.
Heat a knob of butter in the same
frying pan and cook the black pudding for
3 mins on each side, then set aside and
keep warm. Turn up the heat and fry the
apples in a knob of butter and a pinch
of sugar until caramelised around the
edges. Spoon some cabbage in the
middle of each plate and surround
with apple wedges. Top with black
pudding and scatter with hazelnuts.