• 10 oz rooster potatoes (grated with skins on)
  • 8 oz flour self raising
  • 6 oz buttermilk
  • pinch salt
  • ½ teaspoon baking soda
  • butter
  • olive oil
  • 4 rings kelly’s black pudding
  • for the vinaigrette:
  • 1 granny smith apple (diced)
  • 4 oz cider vinegar
  • 4 oz hazelnut oil
  • 1 cherry tomato
  • mixed lettuce leaves


  • Mix flour, grated potato, buttermilk & salt in a mixing bowl, until mix will pour. Use a good non stick 10” pan. Heat pan with olive oil & butter. Add Boxty mix with a large spoon & spread freely over the pan surface. Fry for 4 minutes on each side.
  • When both sides are golden brown remove from heat and keep warn in the oven.
  • Heat 4 rings of black pudding gently in the pan. Dice boxty in wedges and arrange on a warm plate. Place salad in bowl and dress with vinaigrette. Arrange a small bouquet type pile on the boxty & garnish with cherry tomato.
  • Serve hot.