Black Pudding on a bed of Potatoes and Apples 

• 4-6 potatoes
• 2 tablesp. olive oil
• Salt and black pepper
• 8 slices of black pudding
• 100g (4 oz) wild mushrooms e.g., oyster, shitake
• 2 dessert apples, peeled, cored and cut into wedges
• 1 tablesp. sherry vinegar or wine vinegar
• Knob of butter

Grate the potatoes. Put into a bowl of water as you grate, then drain and squeeze out the excess moisture. Heat the olive oil in a non-stick pan. Add the grated potatoes and seasoning. Press into the pan shape, allow to cook until nicely browned then turn over and cook on the other side. When completely cooked slide onto a warm plate and keep warm. Heat a little more oil and sauté the pudding and mushrooms together for a few minutes. Then sauté the apples. Add the sherry vinegar to the apples, boil up the juices, add in knob of butter and seasoning.

Place the pudding and mushrooms on the bed of potatoes, pour over the apples and juices. Cut the potato cake into wedges and serve.