Blood pudding with grilled peppers and apple and lardo sauce

Bring a pan of water to the boil. Add the rice and cook it for 8 minutes – you want it to be around 80% cooked. Drain and leave to cool

While waiting for the rice to cool, add the stock, cream and apple juice to a saucepan. Gently bring up to 40°C. Meanwhile, mix together the dried blood and salt in a separate bowl. Add the blood mixture to the stock as soon as it hits 40°C, then use a stick blender to blitz everything together. Leave to sit at room temperature for 30 minutes

Gently fry the lardo and onion until softened, then add the spices and cook for another 2-3 minutes. Remove from the heat, add the cooled rice and pancetta, then add the blood mixture, straining it through a fine sieve as you do so. Mix, cover and put in the fridge to chill overnight

The next day, preheat the oven to 140°C and line 2 loaf tins or terrine moulds with oven-safe cling film or baking paper. Pour the blood mixture into the lined tins, then sit them in a deep baking tray. Pour boiling water into the tray so it comes halfway up the sides of the tins, then put it in the oven. Bake until the internal temperature of the blood pudding reaches 76°C (this will take at least a few hours)

Meanwhile, prepare the peppers. Burn the peppers all over either on a barbecue, under the grill or over a gas hob. Once blackened all over, put them in a bowl and cover with cling film. Wait until they’re cool enough to handle, then remove the stems, seeds and skins (which should slip right off), retaining as much of the juices as you can

Cut the peppers into thick strips, then season with salt and dress them with the olive oil, any reserved pepper juices and sherry vinegar to taste. Set aside – these can be reheated later

To make the sauce, put the pork stock and lardo in one saucepan and the apple juice in another. Reduce both liquids by half, then strain the stock into the juice (discard the lardo). Season to taste with salt and a splash of sherry vinegar. Set aside – this can be reheated later

To serve, slice the blood pudding and fry on both sides (using a sheet of baking paper to prevent them sticking) until crisp and sizzling. Reheat the sauce and peppers separately. Plate up the black pudding, pour over enough sauce to cover the plate then finish with the peppers and some of their dressing