3 tablespoons of olive oil
200g/7oz of morcilla - cut 1-2cm thick
2 garlic cloves - thinly sliced
½ tsp of fennel seeds
500g/1lb of broad beans - podded weight
100ml/3½ fl oz of chicken stock
bunch of fresh mint - roughly chopped
sea salt
black pepper

METHOD

In a frying pan, heat the olive oil and add the black pudding until browned. Fry until slightly crisp on both sides, trying not to let the black pudding break up too much. Remove from pan and set aside. Add the garlic & fennel seeds and fry for a minute until the garlic begins to colour being careful not to burn.Add the broad beans, some pepper, stock and mint and cook for 3-4 minutes until the beans are cooked.Return the black pudding to the pan, heat for about 5 minutes and stir in the mint. Season with salt and pepper and serve immediately.

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