- 1 slice of Inch House Traditional Black Pudding
- 1 slice of Gortnamona Goats Cheese
- 1 Onion
- 3 oz Water
- 3 oz Sugar
- Poppy Seeds
- Sprig of Parsley or Fennel
- Selection of Seasonal Berries Sweetened & Softened
Place onions & sugar in a pot & slowly sweat them off, turning occasionally until soft. Continue to cook until golden brown. Add poppy seeds.
In a separate pot place berries & sugar over a gentle heat. Bring to the boil & cook for 3-5 minutes.
Pan fry 1 slice of Inch House Traditional Black Pudding on a very hot pan for 2 minutes each side. Place a slice of Gortnamona Goats Cheese on top of the pudding & gratinate under the grill until golden brown.
Serve on a bed of caramelized onions and drizzle with the berry compote. Top it with a sprig of fresh parsley or fennel.