Apple Starter of the Month

Cockpit

Andalusian Caramelised Apple with Black Pudding

serves 4

This Andalusian dish has echoes from a distant Moorish past. Long after the Moors left Spain, several of their culinary traditions, such as combining meat or fish with fruit and herbs, linger on. In Andalusia, the locals enjoy good seasonal food from the area, some of it as imaginative as this starter we had at the Amistad Hotel in the old Jewish quarter in Cordoba. Recalling a memorable Spanish holiday, we have recreated it for The Northern Pomona.

450g (1lb) black pudding, sliced

1 tbsp olive oil

2 green tart, firm apples such as ‘Catshead’, ‘Cockpit’ or ‘Granny Smith’, cored and sliced thinly into rings

200ml (7fl.oz) apple juice

1 tbsp sherry vinegar or balsamico

100g (3oz) runny honey

1–3 tbsp fresh coriander, chopped

150g/5oz goat cheese

On the bottom of a lightly oiled terrine or loaf tin arrange half of the black pudding slices. Combine the apple juice, sherry vinegar or balsamico, and the honey in a small, thick-bottomed pan. Let caramelise over a high heat and poach the apple slices in it. Arrange the poached apple slices over the layer of the blood pudding and reserve the cooking liquid. Sprinkle the apples with coriander and cover with another layer of blood pudding. Spread the goat cheese thinly on top of it and brush the remaining caramelised apple liquid over it.

Bake in a preheated oven at 180–200°C/350–400°F/gas mark 4–6 for about 20 to 30 minutes until the top is golden brown.

Slice and serve warm with a sprig of watercress and a green salad with olives.