Shell the pistachios, skin them and finely chop

Remove the morcilla skins and roll the sausage meat into 8 balls, weighing about 30g each. Chill for 20 minutes before rolling in the flour, then the beaten egg and then the chopped pistachio. Set aside

Slice the carrot lengthways and cut out shapes with a 4cm teardrop cutter. Blanch the shapes and set aside

Make the purèe, by stewing the apples in the sugar until soft and tender, then transfer to a blender and blitz until very smooth. Store in a piping bag

Deep fry the morcilla croquettes in a deep-fat fryer of vegetable oil at 180°C or by using a large pan of oil at the same temperature. Either way, cook the croquettes for 1-2 minutes

Reheat the carrot shapes by briefly blanching again in hot water ensure the croquettes are hot by deep frying for a further 1 minute to maintain their colour

To serve, pipe a small amount of the apple purée onto each plate and place the croquettes on top, piping a little extra on the side to dip. For an extra touch, finish with a small piece of gold leaf on the apple purée. Serve with the carrot shapes