Lovely flavours, lovely colours, lovely starter!

  • 8 discs of your favourite black pudding
  • 50g Cooleeney Farmhouse Cheese
  • 2 carrots
  • 200ml beef jus
  • juice of 1 lemon
  • 1 green apple
  • 2 tbsp butter
  • 2 tbsp sugar
  • 1 tbsp chopped chives
Grill the pudding, then add the Cooleeney
farmhouse cheese to each piece and grill until the cheese takes a lovely golden colour.
Core, peel and portion the apple into 8 segments. Toss in the lemon juice to allow them to retain their fresh colour. To caramelise the apples, melt the butter in a pan and toss the apple portions in the sugar. Add to the melted butter and cook slowly, allowing them to take a beautiful caramel colour.

Peel the carrots into strips and deep fry at 160°c until crisp; season with salt and pepper. Heat the beef jus.

To serve:
Make a sandwich of black pudding and goats’ cheese, top with caramelised apples and carrot crisps and spoon beef jus round the black pudding.

Chef’s tip:
Don’t make the black pudding too thin or it will collapse!