Method
- Melt the butter in a sauce pan and add the spring onions, cooking over medium-low heat until the spring onions are soft and fragrant, but not browned, this should take about 5 minutes
- Add the frozen peas and the stock and season with a pinch of salt and pepper
- Bring to a simmer over a medium-high heat and then reduce the heat to medium-low for 3 to 4 minutes
- Transfer the contents of the pan to a blender and purée to a smooth consistency, adding a little water if needed
- Season to taste with salt and pepper and return the purée to the saucepan, cover, and set aside on the stovetop to keep warm
- Pan-fry the Rudd’s Black Pudding for 2 minutes on each side
- Spoon a generous puddle of puree on a plate and top with a couple of pieces of Rudd’s Black Pudding
- Serve with a scattering of mint leaves and a good swirl of nice golden rapeseed oil or extra virgin olive oil
Ingredients
- 280g Rudd’s Black Pudding
- 300g Frozen Peas
- Bunch Mint
- 50g Butter
- 200g Spring Onions
- 100mls Chicken stock

2015 Rudd’s, Syngefield, Birr, Co. Offaly, Ireland. Designed and developed at Greenhouse