Eating In

This recipe is from ‘Moro – the cookbook’ by Sam and Sam Clark. It’s great as a starter or tapas dish.

Olive oil
About 8 oz black pudding (200g)
2 cloves of garlic
½ teaspoon fennel seeds
About 1lb of shelled broad beans (500g)
100ml stock
2 tablespoons chopped mint
salt, pepper

Dice the black pudding about 2cm thick and fry in the oil until crisp on both sides. Remove from the pan. Add the garlic and fennel seeds and fry for a minute or so. Add the broad beans and the stock and cook until the beans are tender. Return the black pudding to the pan and stir in the mint. Serve in shallow bowls with toast.