Grilled Prawns with Mango and Black Pudding

In an oiled pan add the mustard seeds and toast on a low heat for 3 minutes

Spoon the sugar in and cook until it turns a gorgeous amber shade

Add the mango, chilli, ginger and garlic, then turn the heat up to medium and cook for another 3 minutes

Add the onions, season with salt & pepper and sweat for 5 mins

Slice the Black pudding into half inch sliced and cook over the grill.

Drizzle the prawns with a little bit of olive oil and season - put onto 2 skewers and grill over a high heat (3mins each side until they turn from translucent to pink all over).

Toast the sourdough bread on the barbecue or in a toaster and butter the bread.

Top the toast with a layer of the Mango relish, then the crumbled black pudding and top with the grilled prawns.