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Black pudding crumpets
breakfast | serves 2
A perfect friendship of flavours: rich, crisp, gnarly black pudding; sweet, maple apples; and fresh, sharp, lemony watercress, served on the humble crumpet. Delicious.
1. Heat a little oil in a pan on a medium–high heat. Fry the black pudding for 2–3 minutes each side, or till the surface is browned. Break up a few slices, let them crisp up, then move to kitchen paper on a plate, to drain.
2. Add the apple and juice of half the lemon to the juices left in the pan. Cook for 1 minute or so each side, until starting to caramelise. Add the maple syrup and toss to coat the apple. Cook for 1 minute more till thick and glossy. Return the black pudding to the pan to warm. Toast your crumpets.
3. In a jar, shake the rest of the lemon juice with twice as much extra-virgin olive oil and a little salt and pepper, then dress the watercress. Top the crumpets with black pudding and appple and serve with the cress.
Per serving 628 cals, 31.1g fat (7.3g saturated), 13.2g protein, 72g carbs, 24.1g sugars
Recipe Jamie Oliver
Photo David Loftus
from Issue 25
ingredients• Olive oil
• 100g black pudding, in 3mm slices
• 1 apple, thinly sliced, core and all, seed pieces picked out
• 1 lemon, halved
• 3 tbsp maple syrup
• 4 crumpets
• Extra-virgin olive oil
• 30g watercress