Ingredients:

  • 12 oz Quality Black Pudding (about 1-inch thick slices)
  • 2 tbsp Neutral Cooking Oil
  • 2 tbsp Unsalted Butter (plus extra for frying Rosti)
  • 1 large Granny Smith Apple, sliced into rings
  • 1 sprig Fresh Thyme (optional)
  • 5 lbs Russet or Maris Piper Potatoes, peeled
  • Salt and Black Pepper to taste
  • 2 large Egg Yolks, room temperature
  • 1 tbsp Freshly squeezed Lemon Juice
  • 1 tsp Dijon Mustard
  • 6 oz Unsalted Butter, melted (clarified is best for Hollandaise)
  • Pinch of Cayenne Pepper (optional)
  • 1 tbsp Chives, finely chopped (for garnish)
  • 1 cup Watercress or Rocket (for garnish)

Instructions:

  1. Grate the potatoes coarsely. Place the grated potato in a clean tea towel and squeeze aggressively to remove all excess moisture. This is crucial for a crispy Rosti.
  2. Season the Rosti mix: Transfer the dried potato to a bowl. Mix thoroughly with 2 tbsp melted butter, salt, and pepper. Divide the mix into four equal portions and form them into flat, round patties.
  3. Prepare the Hollandaise Base: Melt 6 oz of butter until steaming hot and keep warm. In a small saucepan or blending cup, whisk together the egg yolks, lemon juice, Dijon mustard, a pinch of salt, and cayenne.
  4. Emulsify the Hollandaise: While whisking constantly (or using an immersion blender), slowly drizzle the hot melted butter into the yolk mixture. Start very slowly, increasing the stream once the mixture thickens to a creamy sauce. Keep warm.
  5. Cook the Rosti: Heat a generous amount of oil and butter in a non-stick pan over medium heat. Place the four Rosti patties in the pan. Cook for 6–8 minutes per side, pressing occasionally, until deeply golden brown and crisp. Remove and keep warm.
  6. Sear the Pudding: Wipe the pan clean. Add 1 tbsp oil and 1 tbsp butter over medium-high heat. Sear the black pudding slices for 2–3 minutes per side until a deep, sticky crust forms. Remove and keep warm.
  7. Sauté the Apple: Reduce the heat slightly. Add the apple rings and thyme sprig (if using) to the pan, cooking quickly for 1–2 minutes per side until softened and caramelised on the edges.
  8. Stack and Serve: Place a crispy Rosti on each plate. Top with a layer of seared apple and then the hot black pudding slice. Drizzle generously with the warm Dijon Hollandaise. Garnish with fresh chives and a handful of peppery watercress or rocket. Serve immediately.