​​Black pudding hash, wild mushrooms, spring onions and tarragon

PT30M

First published in 2022
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Ingredients

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Black Pudding Hash

To Garnish

1

Preheat the oven to 180C/gas mark 4

2

Cook the shallot in a little olive oil until softened and translucent, about 5 minutes

  • 1 banana shallot, peeled and sliced
  • 1 dash of extra virgin olive oil
3

Transfer to a large bowl, add the rest of the black pudding hash ingredients except for the olive oil and season with salt

4

Mix thoroughly, then divide into 4 pieces. Shape each piece into a patty

5

Heat up some olive oil in a frying pan until hot, then fry the patties until golden brown on each side

  • 1 dash of extra virgin olive oil
6

Transfer the patties to a baking tray and bake in the oven for 5 minutes to finish cooking

7

While the patties are baking, melt the butter in a small saucepan. Add the sliced spring onions, mushrooms and salt. Fry until the mushrooms are soft and beginning to brown around the edges

8

Once cooked, stir in the picked tarragon leaves

9

Serve the black pudding hash with the wild mushrooms on the side

First published in 2022
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