Black Pudding and Apples

• Peel apples. Cut them from the core. Then neatly cut them into thin slices. A crisp apple is easier to cut into slices than a softer apple.
• In a pan, melt butter at low flame. Add apple slices when the butter has melted.
• Flip the slices in between cooking time until they turn golden brown.
• Remove them from the pan and place them into a casserole dish. Season with cinnamon, salt and pepper.
• Cut black pudding into slices. Apply a thin coating of oil to each side of pudding slices.
• In a pan, fry pudding slices with butter and add mixture to the apples.

Trivia

• Black pudding can also be called morcilla or boudin.
• It’s better to bake black pudding rather than fry it as its essential nutrient quality could be lost.
• If you feel uncomfortable about having black pudding, you could combine it with mashed potatoes.
• Black pudding can be used as a seasoning in some desserts.
• Black pudding can be made with potato cutlets and served with fried egg for breakfast.
• Black pudding can be used as stuffing and shaped according to preference. It can be served with rhubarb for a delightful flavor.
• In stew, black pudding can be served with lamb, mustard, gravy and sliced potatoes.

During winters, black pudding with apples, cabbage, hazelnuts, cider vinegar and honey for a heart-warming meal.