Serves 4

  • 500g black pudding
  • 1 large onion
  • 2 red apples
  • 2 sweet potatoes
  • 50g chopped hazelnuts
  • 1 small bouquet garni
  • 1 tbsp oil
  • 20g butter
  • 1 pinch nutmeg
  • Salt
  • Freshly ground pepper

Preparation: 20 minutes
Cooking: 40 minutes

  • Peel the sweet potatoes and cut into large chunks. Transfer to a pan of salted boiling water with the bouquet garni and cook for 20 minutes.
  • Peel the apples and cut into fine rounds. Pan fry in 15g butter until golden in a covered pan until the apple slices are tender (around 10 minutes. Add salt and pepper and a small pinch of nutmeg).
  • Pre-heat the oven to 180°
  • Remove the skin of the black pudding. Add 1 tbsp oil to a non-stick pan and sauté with the onion for five minutes.
  • Add salt and pepper and crumble with a fork. Set aside.
  • Roughly crush the sweet potatoes with a fork. Add salt and freshly ground pepper.
  • Lightly butter a gratin dish. Start with a layer of apple slices followed by a layer of black pudding and onion and finish with a layer of sweet potatoes.
  • Sprinkle with chopped hazelnuts and bake for 20 minutes.