Instructions: Allow the sorbet to soften. Mix in the cider and blue cheese. Re-freeze.

Apple Compote
Juice of 1 orange
Juice of 1 lemon
1/2 cup firmly packed brown sugar
4 green apples, skinned, cored and finely diced

Put the orange and lemon juice and brown sugar in medium-sized pot. Boil to reduce to a syrup. Add apples and cook for one minute. Remove from heat and place apples on a flat tray to cool.

Galtee Irish Bacon Mash
4 large potatoes, peeled
4 ounces (4 slices) Galtee/Shannon Traditional Irish Bacon, diced 2 ounces Kerrygold Irish Butter
1/2 cup light cream
Salt and freshly ground pepper to taste

Cook the potatoes in salted water until tender. Cool and then mash. Fry the bacon until crisp. Melt the butter. Add the bacon, hot melted butter and cream to the mashed potatoes. Add seasoning.

Port Jus
1/2 cup chicken stock
3 tablespoons port wine

Heat the stock. Boil rapidly to reduce to sauce consistency. Just before serving, add the port.

Black Pudding
1 tablespoon Sunflower oil
8 slices Galtee Irish Black Pudding

Heat the oil in a frying pan and fry the black pudding for two minutes on each side.

To Serve:
Spoon mashed potatoes onto center of plate and place two slices of black pudding on top. Drizzle with Port Jus. Place the apple compote around the black pudding and top pudding with sorbet.

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