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Black pudding with crushed white beans and cider vinegar apples

Antony Worrall Thompson from Great Food Live
The fruitiness of apples cuts through the richness of black pudding and beans in this creative recipe by Antony Worrall Thompson

Black pudding with crushed white beans and cider vinegar apples

Method

1. For the beans, rinse the soaked beans and transfer to a large pan with the onion, carrot, celery, garlic, ham, clove, thyme and bay leaf.

2. Cover with cold water, bring to the boil and simmer until the beans are soft - about an hour. You might need to add more water if they dry out while cooking. Drain the beans and remove the clove, thyme and bay leaf. Crush the beans with a potato masher and mix in the ground cumin and chilli powder.

3. For the black pudding, preheat a grill and cook the slices for 2 minutes each side - the slices should have a slight crust. Remove from the grill pan and discard any tough skin. Leave on one side.

4. Heat the oil in a medium frying pan and cook the shallots over a medium heat until soft but not coloured. Add the apple, cook for a further 2 minutes, then add the parsley. Pour in the cider vinegar and combine with the other ingredients. Season to taste with pepper.

5. Warm through the bean pureé and spoon onto warmed plates. Top with slices of black pudding and garnish with the apple mixture. Serve straight away.

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Serves: 4

Prep: 20 min
Cook: 1 hr 10 min

Ingredients

For the beans

250g cannellini beans, soaked overnight in cold water
1 onion, roughly chopped
1 carrot, chopped
1 celery stick, chopped
2 tsp chopped garlic cloves
50g ham, roughly chopped
1 clove
1 sprig Thyme
1 bay leaf
1/2 tbsp ground cumin
1/2 tsp Chilli powder

For the black pudding and apple mixture

250g shop-bought black pudding, preferably a soft variety, cut into 1cm slices
1 tbsp Walnut oil
2 Shallots, finely chopped
2 pink dessert Apples, thinly sliced
4 tbsp chopped Parsley
1 tbsp Cider vinegar
ground black pepper