No excuses now...


  • 80 g black pudding
  • 100 g streaky bacon
  • 2 small onions
  • 1 sprig of thyme
  • 200 ml cream
  • 50 g butter
  • 50 ml white wine vinegar
  • 100 g haggis
  • polenta potatoes
  • drizzle red wine vinegar
  • drizzle olive oil
  • handful of red chard, spinach and cos lettuce
  • for the polenta potatoes – serves 4:
  • 10 peeled and boiled potatoes – still warm
  • 3 tblsp goose fat
  • 1 sprig of thyme
  • salt and pepper


  • Gently sweat the onions with the butter and thyme without colour until completely softened.
  • Add the cream and reduce a little and set aside.
  • Fry the chopped bacon and pudding in a pan.
  • Crumble in the haggis and cook for 3 to 4 minutes.
  • When nicely caramelised add a drizzle of red wine vinegar and olive oil to create a dressing.
  • Serve with red chard, spinach and cos lettuce.
  • Drizzle over with the onion cream.
  • For the Polenta Potatoes – Serves 4:
  • Preheat an oven to 180°C.
  • Break the warm potatoes apart and dust with the polenta and mix gently.
  • Place on a roasting tray with the goose fat, salt and pepper and thyme and roast for 20 minutes until golden and crispy, turning once or twice.

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