1. Cook the chopped potatoes in a saucepan of boiling water until soft, then drain. 2. Put the spring onions into a saucepan, cover with milk and place on the heat. Add a large knob of butter, season with salt and freshly ground black pepper and cook for 2-3 minutes. 3. Mash the potatoes and use a slotted spoon to transfer the spring onions into the mash. Stir with a wooden spoon, while slowly adding some of the cooked milk, taking care not to make your champ too sloppy. 4. Heat a little olive oil in a frying pan and fry the black pudding on both sides until crispy. 5. To serve, spoon a large dollop of champ onto the side of a serving plate, lean two slices of black pudding against the champ and finish with a spoonful of apple and sage jelly.