Pork and black pudding Wellington with scallops recipe
 This Wellington makes an interesting choice for Sunday lunch and is served with freshly cooked scallops. 25g/1oz butter 2 banana shallots, peeled and diced 2 garlic cloves, minced 4 sage leaves, chopped 100g/3½oz pork mince 200g/7oz soft black pudding, skin removed and crumbled400–500g/14oz–1lb 2oz pork loin 1 ready-rolled puff pastry sheet1 free-range egg, beaten salt and freshly ground black pepper 25g/1oz butter 2 banana shallots, peeled and diced 2 garlic cloves, minced 4 sage leaves, chopped 100g/3½oz pork mince 200g/7oz soft black pudding, skin removed and crumbled 400–500g/14oz–1lb 2oz pork loin 1 ready-rolled puff pastry sheet 1 free-range egg, beaten salt and freshly ground black pepper 1 tbsp olive oil2 king scallops, shucked and cleaned40g/1½oz unsalted butter 50ml/2fl oz Madeira 1 tbsp olive oil 2 king scallops, shucked and cleaned 40g/1½oz unsalted butter 50ml/2fl oz Madeira 25g/1oz butter8 sage leavesapple purée 25g/1oz butter 8 sage leaves apple purée Method To make the Wellington, heat the butter in a saucepan and sweat the shallots, garlic and sage. Tip into a bowl and leave to cool before adding the pork mince and black pudding. Stir to combine. Season the pork loin with salt and pepper. Using your hands, cover the pork loin with the black pudding mixture until completely covered and enclosed. Dampening your hands will help the mixture to not stick! Mould into a log shape and wrap tightly in kitchen foil. Chill in the fridge for at least 1 hour. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper. Remove the kitchen foil from the pork loin log and place the log at one end of the pastry sheet. Roll the log up in the pastry sheet, pressing the edge to seal tightly, and brush the pastry with the egg. Chill for another 30 minutes, then brush with another coat of egg wash.Remove the Wellington from the fridge, place the Wellington on the baking sheet with the pastry seam sitting underneath, and roast in the oven for 25 minutes or until the pastry is golden. Leave to rest for 15 minutes before slicing. Meanwhile, to make the scallops, heat a frying pan over a medium-high heat and sear the scallops in the olive oil on one side for 2 minutes. Add the butter and Madeira to the pan and baste the scallops in the butter mixture for another 1–2 minutes. Rest the scallops for a couple of minutes whilst you finish the dish. Clean out the frying pan you just used, then put it back on the heat and add the last knob of butter to the pan. When it starts to foam, add the sage leaves and fry for a minute until they're nice and crispy. Remove and drain on kitchen towel. Slice the Wellington and serve alongside the scallops, apple purée and crispy sage leaves. To make the Wellington, heat the butter in a saucepan and sweat the shallots, garlic and sage. Tip into a bowl and leave to cool before adding the pork mince and black pudding. Stir to combine. To make the Wellington, heat the butter in a saucepan and sweat the shallots, garlic and sage. Tip into a bowl and leave to cool before adding the pork mince and black pudding. Stir to combine. Season the pork loin with salt and pepper. Using your hands, cover the pork loin with the black pudding mixture until completely covered and enclosed. Dampening your hands will help the mixture to not stick! Mould into a log shape and wrap tightly in kitchen foil. Chill in the fridge for at least 1 hour. Season the pork loin with salt and pepper. Using your hands, cover the pork loin with the black pudding mixture until completely covered and enclosed. Dampening your hands will help the mixture to not stick! Mould into a log shape and wrap tightly in kitchen foil. Chill in the fridge for at least 1 hour. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper. Remove the kitchen foil from the pork loin log and place the log at one end of the pastry sheet. Roll the log up in the pastry sheet, pressing the edge to seal tightly, and brush the pastry with the egg. Chill for another 30 minutes, then brush with another coat of egg wash. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper. Remove the kitchen foil from the pork loin log and place the log at one end of the pastry sheet. Roll the log up in the pastry sheet, pressing the edge to seal tightly, and brush the pastry with the egg. Chill for another 30 minutes, then brush with another coat of egg wash. Remove the Wellington from the fridge, place the Wellington on the baking sheet with the pastry seam sitting underneath, and roast in the oven for 25 minutes or until the pastry is golden. Leave to rest for 15 minutes before slicing. Remove the Wellington from the fridge, place the Wellington on the baking sheet with the pastry seam sitting underneath, and roast in the oven for 25 minutes or until the pastry is golden. Leave to rest for 15 minutes before slicing. Meanwhile, to make the scallops, heat a frying pan over a medium-high heat and sear the scallops in the olive oil on one side for 2 minutes. Add the butter and Madeira to the pan and baste the scallops in the butter mixture for another 1–2 minutes. Rest the scallops for a couple of minutes whilst you finish the dish. Meanwhile, to make the scallops, heat a frying pan over a medium-high heat and sear the scallops in the olive oil on one side for 2 minutes. Add the butter and Madeira to the pan and baste the scallops in the butter mixture for another 1–2 minutes. Rest the scallops for a couple of minutes whilst you finish the dish. Clean out the frying pan you just used, then put it back on the heat and add the last knob of butter to the pan. When it starts to foam, add the sage leaves and fry for a minute until they're nice and crispy. Remove and drain on kitchen towel. Slice the Wellington and serve alongside the scallops, apple purée and crispy sage leaves. Clean out the frying pan you just used, then put it back on the heat and add the last knob of butter to the pan. When it starts to foam, add the sage leaves and fry for a minute until they're nice and crispy. Remove and drain on kitchen towel. Slice the Wellington and serve alongside the scallops, apple purée and crispy sage leaves.