Ingredients
- FOR THE PESTO:
- 2tbs flaked almonds, toasted
- 80g grated Coolea or Parmesan cheese
- 1 garlic clove, peeled and sliced
- 1tbs honey
- 2tbs red wine vinegar
- 100ml sunflower oil plus a little more for the baking tray
- 50ml rapeseed oil
- 100g cavolo nero, trimmed washed and shredded
- Salt and pepper
- 4 large field (flatcap) mushrooms, trimmed
- A little melted butter
- A few leaves of thyme
- 280g white pudding, sliced
- 280g black pudding, sliced
1 Put all the ingredients for the pesto in a food processor and pulse until it's almost smooth. Don't overwork it as it will lose its colour.
2 Brush a baking tray with a little sunflower oil and put the mushrooms on top, the underside facing upwards.
3 Drizzle with the melted butter, then add the thyme and season.
4 Arrange the puddings around the mushrooms, then bake in a 180-degree oven for 15 minutes.
5 Serve with the kale pesto and some crusty bread.
