- Mix the dressing ingredients together then keep to one side.
- Remove the Black Pudding outer skin & then slice into 6 rounds.
- Heat a non-stick frying pan over high heat, then add a few drops of rapeseed oil.
- Once the pan is very hot add the potatoes, apple & black pudding & fry on both sides until rich & caramelised.
- Next add the shallot, garlic and butter, reduce heat to medium & cook for 2 minutes carefully mixing through the pan.
- Season to taste then divide between two warm plates.
- Toss the watercress in the dressing and scatter over the plates, drizzling a little extra dressing.
How To Make Black Pudding, Fried Potatoes, Watercress & Apple Salad
10 MINS
10 MINS
EASY
2
Introduction
Method
