Ingredients

• 1 tbsp olive oil
• 4 x 160g/5½oz pork cutlets
• salt and freshly ground black pepper
• vegetable oil
• for deep frying
• 125g/4½oz black pudding
• cut into four pieces
• skin removed
• 110g/4oz plain flour
• 2 free-range eggs
• beaten
• 110g/4oz breadcrumbs
• 3 tbsp butter
• 4 apples
• peeled and cut into 1cm/½in cubes
• 400g/14oz canned white beans
• rinsed and drained
• 400ml/14fl oz chicken stock
• 75g/3oz fresh flatleaf parsley
• chopped
• 75ml/3fl oz cider vinegar
• salt and freshly ground black pepper

Directions

• Preheat the oven to 170C/340F/Gas 3.
• Heat a large ovenproof frying pan until hot and add the olive oil.
• Season the pork cutlets on both sides with salt and freshly ground black pepper and place in the frying pan. Cook
• turning once
• until golden-brown on both sides
• then transfer to the oven to roast for 6-8 minutes
• or until completely cooked through.
• Preheat the vegetable oil in a deep fat fryer to 160C/325F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Mould the black pudding meat into golf ball-sized balls
• then dredge in plain flour. Dip the floured black pudding into the beaten egg
• then dip into in the breadcrumbs to completely coat.
• Deep-fry the black pudding balls for 3-4 minutes
• or until golden-brown and completely cooked through. Carefully remove with a slotted spoon and drain onto kitchen paper.
• For the ragout
• melt one tablespoon of the butter in a pan over a low heat. Add the apple cubes and gently cook for 2-3 minutes avoiding any colouring of the fruit.
• Add the white beans and the chicken stock and bring to the boil. Cook to reduce the liquid volume by half
• then add the remaining two tablespoons of butter.
• Add the parsley and cider vinegar and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• divide the ragout among four serving bowls. Place a pork cutlet on top of each and place a black pudding ball alongside each.