- 8 slices of Kelly’s award winning black pudding
- 8 tablespoons of Kelly’s kitchen home-made tomato relish
- one long crusty baguette
- 8 slices of St Tola organic goat’s cheese
- 1 tablespoon of rapeseed oil
Preheat the oven to 180°C.
Heat the rapeseed oil in a non-stick frying pan.
Cook the Kelly’s Black Pudding for approx 2 minutes on each side.
Cut the baguette lengthways in half and smother with home-made tomato relish.
Next cut the Black Puddings in half and place on top of the relish, and then cover liberally with St Tola organic goat’s cheese.
Place each baguette half in the preheated oven for 5-6 minutes, or until the goat’s cheese is bubbling.
To serve cut each baguette into 3 pieces and serve with a seasonal salad.
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