Griddled black pudding, chimichurri mash and caramelised apples

I'm not long back from Argentina and what becomes apparent very quickly in Argentina is the population's love of two things. Firstly meat, lots of it, and none of the animal is wasted - they love the fillet through to the kidneys and the blood. I felt this is something we should really embrace in the UK.

There is an inherent lack a respect for animals and how they arrive at the table in this country, so hopefully this recipe will change some views. We all need to encourage our friends and family to change habits a little and use the whole animal!

The second Argentinean love (in terms of food of course - football is the most loved pastime) is for anything sweet, namely dulce de leche which is a kind of thick and very sweet condensed milk.

Now it's tough to get this sweet thick caramel into a savoury recipe so I've created my take on frugal Argentinean food combining morcilla (black pudding), the sweet (caramelised apples are the perfect partner to black pudding) and chimichirri (which is a punchy sauce served as a side with most meats).


  • 4 thick slices of black pudding - 230g The Bury black pudding company (£1)
  • 4 Cox apples (96p)
  • 1 lemon (30p)
  • 900g of potatoes (£1.11)
  • 1 bulb of garlic (25p)
  • 35g of fresh parsley (68p)

The cupboard staples...

Olive oil, salt, black pepper, dried oregano, cayenne pepper, brown sugar and red wine vinegar.

Total cost

If you already have the cupboard staples, then according to, this trolley was cheapest at Tesco where it came to £4.30 - that's £1.07 per head!


  • Let's make the chimichurri sauce for the mash first (we'll make it first to get the flavours going). It's nice and simple - in a food processer add 5 cloves of garlic, the fresh parsley (hold back a little for garnish at the end), 80ml of olive oil, 30ml of red wine vinegar, the juice of one lemon, 2 teaspoons of oregano, 1 teaspoon of cayenne pepper, a really good twist of black pepper and a little salt. Whizz it all together to create a nice thick green sauce. You can chop and make by hand if you don't have a food processor. Set to one side as we'll add this to the mash later.
  • For the mash, cook the potatoes as you would normally. Then mash into a smooth consistency (with a little seasoning) and add the chimichurri sauce. Cover with foil and keep warm whilst you cook the apples and black pudding.
  • Next up is to peel and core the apples and cut into eighths.
  • Now get two pans on the heat. The first should be a frying pan for the apples and the second a griddle pan for the black pudding (if you don't have a griddle pan you can use the grill). The griddle pan needs to be hot (so open some windows as it will smoke!).
  • For the apples, add a good knob of butter to the frying pan and then the apples. Sauté for around 5 minutes (so they soften) and then add 2 tablespoons of brown sugar and a dash of water. Keep the heat on high as you want them to caramelise. Once the sauce starts to bubble and takes on a dark brown colour, you can take off the heat and set to one side (keeping warm).
  • Finally the black pudding. Make sure the griddle pan is hot. Season and rub a little olive oil on the 4 slices of black pudding and place on the griddle pan. They will need around 2 minutes on each side (you're looking for that nice charred bar effect).
  • To serve, place some mash in the middle of the plate, then a spoonful of the caramelised apples on the mash, and finally a slice of black pudding on top and a sprinkle of chopped parsley. Happy eating!


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