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Method
Heat oven to 180C/fan 160C/ gas 4. Heat half the oil inside a fry pan and prepare the onions for five mins until they're soft and merely beginning to show golden. Remove and hang aside. Pour the rest of the oil in to the pan and fry the black pudding for around 1 min on every side. Remove, drain on kitchen paper and hang aside.
Prepare the chops within the pan on the high temperature so you receive a good colour around the outdoors, but they’re not cooked, then drain from the fat. Set the chops aside.
Layer the components inside a deep ovenproof casserole, which holds everything snugly, beginning with a few taters and carrots and dotting half the mustard over each layer of black pudding. Season while you develop the layers and sprinkle the herbs throughout. You ought to have two layers of chops and finished with overlapping potato slices.
Pour the new stock over everything, then brush the very best using the melted butter. Cover and bake for just two hrs, until things are meltingly tender, taking out the lid during the last 30 minutes to crisp in the taters.
Recipe from Live Show magazine, March 2005
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