Black pudding toasts with caramelised onions


Makes 14


2 tbsp cold-pressed Irish rapeseed oil
Knob of butter
2 onions, sliced
2 garlic cloves, finely chopped
1 tsp dried oregano
1 tsp paprika
½ tsp brown sugar
Salt and black pepper
280g black pudding, peeled and diced
14-15 slices of fresh baguette, 1cm thick
2 tbsp tomato relish
2 tbsp fresh parsley, finely chopped


  1. Heat half of the oil with the butter in a large pan over a medium heat. Add the onions, reduce the heat to low and cook gently for about 30 minutes until soft and translucent,
    adding a splash of water if the onions begin to catch.
  2. Add the garlic, oregano, paprika and sugar and season with salt and pepper. Cook for 2-3 minutes longer. Add 30ml of water and cook until evaporated. Set aside.
  3. Heat the remaining oil in a separate pan over a medium-high heat. Add the black pudding and cook for 3-4 minutes per side until crisp.
  4. Add the pudding to the onion mixture and gently stir to combine.
  5. Turn the grill on to a high heat and toast the sliced baguette until golden on both sides. Spread a thin layer of tomato relish on each piece, then top with the black pudding and onions. Scatter with a little chopped parsley and serve immediately


Per serving: 293kcals, 14.9g fat (4.9g saturated), 29.4g carbs, 3.2g sugars, 8.9g protein, 4.3g fibre, 0.217g sodium