Instructions: Although it goes back a long way in Irish culinary history, the black pudding - and specifically the grainy, loose-textured version from Clonakilty in West Cork - has become something of a modern classic. This rather witty dish develops the pudding itself to make another "sausage", which is nicely balanced in colour and flavour by the sharpness and lively green of the seasonal sauce

225 g (8 oz) Clonakilty black pudding, peeled & roughly chopped 6 spring onions, trimmed & finely chopped 2 sweet red peppers, quartered, de-seeded & cut into 1 cm (1/2")

dice
150 g (6 oz) potatoes, cooked & mashed 2 tablesp. Irish mustard
2 tablesp. malt vinegar
Salt & freshly ground pepper
About 225 g (8 oz) flour
4 eggs
225 g (8 oz) fresh white breadcrumbs
Oil for frying
Gooseberry Compote
350 g (12 oz) caster sugar
500ml (1 pint) water
225 g (8 oz) gooseberries, topped & tailed To Cook

In a food processor, blend the roughly chopped black pudding, spring onions, red peppers, potatoes, mustard and vinegar. Season to taste and mould the mixture into cylindrical shapes about 5 cm (2") long, then roll in flour, then the lightly beaten eggs and finally the breadcrumbs. Shallow fry in plenty of hot oil until golden brown; drain on kitchen paper and keep warm. Meanwhile, dissolve the sugar in the water and bring up to the boil to make a syrup, then add the gooseberries and cook gently for 10 minutes, until soft. Strain off excess juice, then arrange the warm compote on heated serving plates with the reserved croquettes and a small salad garnish.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.