Black and white pudding, crushed pea mash

Serves: 4
Course: Main Course
Cooking Time: 0 hr 35 mins
Ingredients
  • 8 medium potatoes, peeled and halved
  • 200g petit pois, defrosted
  • 2tbs butter
  • 200ml milk
  • 2tsp Dijon mustard
  • Salt and white pepper
  • A little sunflower oil for the pudding
  • Some sliced black and white pudding, as many as you fancy

1 Boil the potatoes in lightly salted water. When they are just cooked add the peas into the water and after a minute or two drain well and mash with the butter, milk and mustard.

2 Season and keep warm while you grill the pudding.

3 Serve on warmed plates with the crisp pudding nestling on the pea mash.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford