Black pudding with apples

Serves 4 as a starter

500g/1lb2ozs. Firm apples
juice of 1 lemon
4 small/2 large black puddings (boudins)around 500g/1lb 2 ozs. in total
25g/1 oz. Unsalted butter
salt and pepper
1 teasp. brown sugar
1 tablsp. red wine vinegar


Peel and core the apples, then cut the flesh into slices.
Add the lemon juice to a large bowl of water and soak the slces for around 15 mins.

Slice the boudins across on a diagonal.
Melt butter in a heavy pan over a high heat and cook the boudins for around 3 – 4 minutes on both sides.
Remove and set aside.

Drain the apples, add to the pan, season and fry until browned.
Add the sugar and the vinegar and return the boudins to the pan, turning briefly in the sauce.
Cook for another minute or so and serve......

Bon appétit

Camembert with Apple and Calvados

For 8 people:
1 Camembert
1 apple (pink lady)
40 g/1 ½ ozs walnuts, almonds and hazelnuts
5 cl/1 teasp Calvados
2 tablspoons butter

Peel and slice the apple. Melt 1 tablespoon butter and caramelize apple. Flambé with Calvados and leave to cool. Cut the Camembert in 3 disks and sandwich with apple mix. Use the remaining butter (melted) to coat the camembert.
Whiz the nuts together in a food processor. Coat the cheese with this. Place in fridge and serve at room temperature with a green salad and walnut vinaigrette.