Halibut with cauliflower purée and black pudding

WITH creamed cauliflower and black pudding from Charles MacLeod (www.charlesmacleod.co.uk), this is a lovely, simple, warming dish, and is ready in under 30 minutes.

Serves four

600g halibut fillet; 1 tsp olive oil; salt and pepper; 1 cauliflower; 4 slices Charlie MacLeod's black pudding; 1 tbsp double cream

Boil the cauliflower until soft, then purée in a blender, adding the seasoning and cream. Grill or oven-bake the slices of the black pudding. Rub the halibut with the oil and season lightly.

Heat a heavy non-stick pan until very warm, and cook the fish.

Spoon the cauliflower purée on to the plate, sit the black pudding on top, and then the halibut.

A drizzle of top-quality olive oil around the outside and some fresh rocket leaves will brighten up the plate.