Rougaille Boudin (Black Pudding in Tomato Sauce)

Ingredients:

500g black pudding
1 medium onion, finely chopped
1 tbsp fresh thyme, chopped
1 tsp garlic, crushed
1 tsp ginger, peeled and crushed
450g tinned, chopped, tomatoes
1 tsp parsley, chopped
120ml water
salt and freshly-ground black pepper, to taste
120ml vegetable oil

Method:

Cut the black pudding into 2cm thick slices. Heat the oil in a pan, add the black pudding and fry in batches until cooked through and crusty on the outside (take care not to burn or break the black pudding slices).

Remove the fried black pudding slices with a slotted spoon and drain on kitchen paper to remove any surplus oil. Discard all but two tablespoons of oil from the pan then return to the heat and add the ginger, garlic, onion and thyme. Mix thoroughly and fry until the onion pieces turn transparent (about five minutes). Add the tomatoes to the pan, mix with the oil and bring to a simmer then return the drained black pudding to the pan. Gently stir these into the sauce (but be careful not to break them).

Simmer the mixture gently for five minutes then take off the heat and carefully pour into a serving dish. Sprinkle the chopped parsley over the top and served accompanied by rice, red lentils or fricasseed pumpkin.