Ingredients Jump to Instructions ↓

  1. 4 large floury potatoes , peeled and chopped

  2. 1 bunches spring onions , finely chopped

  3. full fat milk , for poaching

  4. large knob of butter

  5. olive oil , for frying

  6. 4 large slices black pudding

  7. apple and sage jelly , to serve

Instructions Jump to Ingredients ↑

  1. Cook the chopped potatoes in a saucepan of boiling water until soft, then drain.

  2. Put the spring onions into a saucepan, cover with milk and place on the heat. Add a large knob of butter, season with salt and freshly ground black pepper and cook for 2-3 minutes.

  3. Mash the potatoes and use a slotted spoon to transfer the spring onions into the mash. Stir with a wooden spoon, while slowly adding some of the cooked milk, taking care not to make your champ too sloppy.

  4. Heat a little olive oil in a frying pan and fry the black pudding on both sides until crispy.

  5. To serve, spoon a large dollop of champ onto the side of a serving plate, lean two slices of black pudding against the champ and finish with a spoonful of apple and sage jelly.


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