Ingredients

• 10oz rooster potatoes, grated with skins on
• 8oz Flour self raising
• 6oz Buttermilk
• Pinch salt
• ½ Teaspoon Baking Soda
• Butter
• Olive Oil
• 4 Rings Kelly's Black Pudding

For the vinaigrette

• 1 granny smith apple diced
• 4oz cider vinegar
• 4oz hazelnut oil
• 1 cherry tomato
• Mix in mixing bowl & store
• Mixed lettuce leaves

Method

• Mix flour, grated potato, buttermilk & salt in a mixing bowl, until mix will pour.
• Use a good non stick 10" pan.
• Heat pan with olive oil & butter.
• Add Boxty mix with a large spoon & spread freely over the pan surface.
• Fry for 4 minutes on each side.
• When both sides are golden brown remove from heat and keep warm in the oven.
• Heat 4 rings of black pudding gently in the pan.
• Dice Boxty in wedges and arrange on a warm plate.
• Place salad in bowl and dress with vinaigrette.
• Arrange a small bouquet type pile on the Boxty & garnish with cherry tomato.
• Serve hot.