Classic Black Pudding with Apples

Peel and core the apples, then slice them into 1 cm thick wedges. Finely mince the shallot. Gently prick the black pudding with a fork a few times to prevent bursting during cooking.

In a large non-stick pan, melt 1 tablespoon of butter over medium heat (approximately 160°C). Add the minced shallot and cook until softened, about 2-3 minutes.

Add the apple wedges to the pan with the shallot. Cook, stirring occasionally, for 8-10 minutes, until the apples are tender and lightly caramelized. Season lightly with salt and pepper. Remove the apples and shallots from the pan and set aside.

Add the remaining 1 tablespoon of butter to the same pan. Increase the heat to medium-high (approximately 180°C). Once the butter is melted and sizzling, add the black pudding.

Cook the black pudding for 3-4 minutes per side, until the skin is crispy and the interior is hot. Remove the black pudding from the pan.

If using, pour the Calvados into the hot pan to deglaze, scraping up any browned bits from the bottom. Let it reduce for 30 seconds.

Return the apples and shallots to the pan, toss with the reduced Calvados (if used). Serve immediately with the crispy black pudding, garnished with fresh parsley.