500g Black pudding
500g medium-sized potatoes, peeled
2 tsp yellow mustard seeds
1 tsp dried thyme
2 eggs, beaten
1 heaped tsp tomato purée
1 heaped tsp black olive paste (tapenade)
1 level tsp capers, chopped melted butter, for frying
fresh rocket leaves
good-quality soft black olives, pitted
black sesame seeds
Remove the black pudding from its skin and mash with a fork.
Put in a bowl.
Boil the potatoes whole until just tender when pierced with a knife (they should not be mushy).
Leave to cool, then cut into 1cm dice. Meanwhile, add the other hash ingredients (except the butter) and a teaspoon of freshly ground black pepper to the black pudding.
Add the potatoes and stir to a lumpy hash – do not over-mix.
Heat the butter in an 18cm non-stick pan.
Spoon in the hash mixture and spread it out evenly over the base.
Cook over a low-medium heat for eight to 10 minutes – the hash should be brown and crisp underneath if you lift it with a spatula. Either put it under a low grill to cook the surface, or place a dinner plate over the top of the pan, invert it so the hash is on the plate, then slide the hash back into the pan to cook the other side – again for about 10 minutes.
Fry an egg or two for each person and serve on a slice of hot hash with a pinch of paprika, some rocket, chopped black olives, a pinch of black sesame seeds and a few drops of olive oil.