Black pudding with apples & Calvados

Black pudding with apples & Calvados

By
From
James Martin's French Adventure
Serves
6
Photographer
Peter Cassidy

While we were in Normandy, home of Calvados, we visited the famous Pegasus Bridge, where the liberation of France began on D-Day in 1944. Just a stone’s throw away, we found an amazing apple farm in the district of Victot-Pontfol: not only did they produce delicious cider, but they also distilled and aged it to make even more delicious Calvados.

Ingredients

Quantity Ingredient
4 bramley apples, peeled and diced
25g butter
50ml calvados
600g black pudding
sea salt
freshly ground black pepper

Method

  1. Heat the grill to high.
  2. Place the apples and butter in a large saucepan with the Calvados and cook gently until the apples are just starting to break down, about 5 minutes. Season with salt and pepper and keep warm.
  3. Cut the black pudding into 1cm-thick slices. Place on a baking tray lined with foil and grill on both sides until crispy.
  4. Serve the black pudding with the apple sauce on the side.
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