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