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Irish champ with black pudding and apple jelly

Arthur Potts Dawson from Market Kitchen
Potatoes and black pudding - Arthur Potts Dawson serves the perfect comfort food for a winter supper

Irish champ with black pudding and apple jelly

Method

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1. Cook the chopped potatoes in a saucepan of boiling water until soft, then drain.

2. Put the spring onions into a saucepan, cover with milk and place on the heat. Add a large knob of butter, season with salt and freshly ground black pepper and cook for 2-3 minutes.

3. Mash the potatoes and use a slotted spoon to transfer the spring onions into the mash. Stir with a wooden spoon, while slowly adding some of the cooked milk, taking care not to make your champ too sloppy.

4. Heat a little olive oil in a frying pan and fry the black pudding on both sides until crispy.

5. To serve, spoon a large dollop of champ onto the side of a serving plate, lean two slices of black pudding against the champ and finish with a spoonful of apple and sage jelly.

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Serves: 2

Prep: 10 min
Cook: 20 min

Ingredients
4 large floury Potatoes, peeled and chopped
1 bunch Spring onions, finely chopped
full fat Milk, for poaching
large knob of Butter
Olive oil, for frying
4 large slices black pudding
apple and sage jelly, to serve