Black pudding & mash

I served these with grouse, heaps of comforting bread sauce and brussel sprouts.  Black pudding & mash would work equally well with roasted chicken breasts or pan fried salmon fillets (in my humble opinion). Or, indeed, on their own with the mustard sauce and some fresh green salad.

Black pudding and mash  

Ingredients serves 2 hungry people

500g potatoes, peeled and roughly chopped

2 small eating apples, peeled, quartered and cored

1 tbsp butter

100g black pudding, skin removed

Parmesan

For the sauce (optional)
80ml double cream
2 tbsp grain mustard

How to prepare
Cook the potatoes and the apple in boiling salted water for 20 minutes. Drain well and mash with the butter, salt and freshly ground black pepper.
Preheat the oven to 180 degrees.
Break up the black pudding with a fork and gently fry in a hot pan for 3 – 5 minutes, turning, until crisp. I used a few sprays of 1 calorie olive oil just to get it going.
Place an oiled ring mould measuring 8cm/3¼in wide by 6cm/2½in high on a baking tray lined with greaseproof paper, and arrange a layer of mashed potato, then black pudding, then more mashed potato, pressing down gently. Gently remove the mould and repeat.

Scatter with Parmesan and bake for 20 – 30 minutes to heat through. Finish under a hot grill if not golden brown.

If you like the idea of the sauce, gently heat the cream, mustard, salt and freshly ground black pepper, stirring frequently.