INGREDIENTS
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Pickled red onion
150g red wine vinegar
50g sherry vinegar
100g water
50g sugar
1 bay leaf
2 star anise
2 red onions, thinly sliced
Pinch of dried red chilli
Small piece of sliced ginger
3g salt
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Prune ketchup
330g prunes
330g water
60g sherry vinegar
30g brown sugar
50g black treacle
4g salt
2g crushed black pepper
1 star anise
1 bay leaf
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Assembly
1 thick slice of rye bread
100g sliced black pudding
1 tbsp pickled onion
1 tbsp prune ketchup
Method
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Pickled red onion
Bring all ingredients to a simmer, then pour over the sliced onions. Leave to pickle.
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Prune ketchup
Combine all ingredients in a medium saucepan and bring to the boil. Simmer gently for 20 minutes until the prunes are very soft. Remove the star anise and bay, then blend until smooth.
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Assembly
Grill or toast the rye bread.
Spread with prune ketchup.
Fry the black pudding until golden, then place on the bread.
Top with pickled onion and serve warm.