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5 from 1 vote

Black pudding, sautéed apple, red onion and rocket ciabatta

Course Brunch
Cuisine Central European
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Richard Bewley


  • 4 x 1cm thick slices black pudding
  • 2 x rectangular ciabatta rolls, sliced lengthways
  • 1.5 tbsp olive oil
  • 1 x sweet, firm apple (Braeburn) cut into 3mm thick horizontal rings, pips removed.
  • 1 medium red onion, sliced into horizontal rings
  • small knob of butter
  • 2 tbsp brandy
  • small handful rocket leaves
  • 1 x tsp balsamic vinegar
  • sea salt and freshly ground black pepper


  • First, heat up a griddle pan to a moderate to high heat. Brush the halves of the ciabatta with olive oil, then griddle with the middle facing down until slightly brown. Remove from griddle and spread a thin layer of the wholegrain Dijon mustard on the bottom slice.
  • Next, melt the butter with a drizzle of olive oil, and sauté the apple slices for 2 x minutes each side. Then, pour over the brandy, the ignite and stand well back. Once the flames have died down, carefully remove the apple slices and loosely wrap in foil to keep warm.
  • Reduce the heat slightly, and lay down the slices of black pudding and griddle for 4-5 minutes, turning occasionally. When just about there, turn off the heat and start assembling.
  • Place a black pudding slice side by side, then later an apple slice, red onion ring slice, then apple, and finish with red onion. Season with freshly ground sea salty and black pepper.
  • Scatter the rocket leaves (on other half of the griddled ciabatta) and drizzle with a little olive oil, balsamic vinegar and ground black pepper.
  • Finally, serve with a side salad or a Celeriac remoulade.