Recipes

Chosen from Pork & Sons by Stéphane Reynaud, this recipe makes black pudding the star of the show, either as a rich starter to make the most of autumn fruits or even as a celebratory lunch.

Serving 6

    6 firm pears
    2 pinches of ground cinnamon
    3 quinces
    100 g ( 35 oz) lard or unsalted butter
    6 Cox’s Orange Pippins or other small eating apples
    800 g (16 lb) black pudding
    2 tablespoons sugar
    100 g ( 35 oz) peeled chestnuts in vacuum pack or jar
    2 tablespoons Calvados
    salt and pepper

Method

Peel the pears and coat with the cinnamon. Core the quinces and cut into quarters.

Melt half the lard or butter over a very low heat. Add the quinces and cook for 10 minutes, turning occasionally until lightly browned.

Meanwhile, core and halve the apples. Add to the pan along with the pears, and turn to coat.

Melt the remaining lard or butter in a frying pan. Remove the skin from the black pudding, add the pudding to the frying pan and heat through. Keep warm.

When the fruit starts to soften, add the sugar and chestnuts and cook until caramelized. Add the Calvados and heat for 1 minute, then ignite. When the flames have died down, season to taste with salt and pepper. Serve the black pudding accompanied by the three fruits and the flambéed cooking liquid.