You’ll Need
For the Skewers
500g raw peeled langoustine tails
300g black pudding, cut into 2cm cubes
2 firm eating apples, cut into wedges
1 tbsp rapeseed oil
8 short skewers
For the Whisky Glaze
2 tbsp runny honey
1 tbsp Scotch whisky
1 tbsp wholegrain mustard
1 tsp cider vinegar
1/2 tsp black pepper
To Finish
Small handful watercress
Optional but dangerous
Extra mustard
Potato scones
A small whisky
Method
Thread the langoustine, black pudding and apple alternately onto the skewers.
Brush lightly with the rapeseed oil.
Mix the honey, whisky, mustard, vinegar and black pepper.
Preheat your air fryer to 195°C.
Air fry the skewers for 4 minutes.
Brush with half the glaze, turn and cook for 3-4 minutes more.
Check the langoustine is opaque and the black pudding piping hot.
Brush with the remaining glaze and rest for 1 minute.
Serve over watercress with any basket juices spooned on top.